2 medium-sized yellow onions
2 cloves garlic, crushed
4 red bell peppers
2 yellow bell peppers
1 green bell pepper
1/2 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

o Core and remove seeds from peppers. Cut lengthwise into 1/2 inch thick strips.

o In 1/4 cup olive oil stir fry onions until golden.

o Add garlic and stir fry for a minute or so.

o Add the remaining oil to the pan. Add peppers and stir fry for about 3 to 4 minutes.

o Lower heat and cover pan. Cook for 10 minutes.

o Uncover pan, and cook for another 5 minutes or so.

o Serve as a side dish with meat or vegetables.

Maria Ricci notes that in Northern Italy a "peperonata" does not necessarily include tomatoes as it does in Southern Italy. Some recipes don't even call for onions. The stew can simply be made with red peppers and/or with a combination of different-colored peppers.Photo: Mary Melfi.

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