Peppered Peppers

  • 2 Tbsp. olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 2 tsp. coarsely ground black pepper
  • 2 tsp. ground cumin
  • 2 cloves garlic, minced
  • 2 medium red bell peppers, seeded and cut into 1” squares
  • 2 medium green bell peppers, seeded and cut into 1” squares
  • 1/3 cup dry white wine
  • Sea salt to taste

Heat oil in a large frying pan over medium high heat; add onion, ground pepper, cumin and garlic. Cook, stirring often, until onion is soft. Stir in bell peppers, and then pour in wine. Reduce heat, cover and simmer until peppers are tender crisp. Season to taste with salt. Serves 4 to 6.

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