Ingredients

• 3 large red bell peppers , seeded
• 1 large yellow bell pepper , seeded
• 2 tablespoons olive oil , or more to taste
• 1 large red onion , cut into 8 wedges
• 2 cloves garlic , minced
• 0.33 cups dry white wine
• 2 medium ripe plum tomatoes , diced
• 1 bunch fresh basil , chopped
• 0.33 cups sliced black and green olives
• 1 tablespoon chopped fresh oregano
• 1 small fresh red chile pepper , finely chopped
• salt and ground black pepper to taste

Instructions

1. 1 Cut bell peppers into 1-inch pieces; set aside.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 minutes more.
3. 3 Stir in wine, then stir in tomatoes and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in basil, olives, and oregano; simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper; season with salt and black pepper. Serve warm.

Nutrition per serving