- 10 mixed bell peppers, red, green, yellow, and orange
- Dried Italian oregano
- Salt and pepper
- 2-3 garlic cloves, sliced
- Olive oil
- Black olives, chopped (preferably not canned)
- ½-1 cup parmigiano cheese, grated (high quality product, from Whole Foods or Italian importer)
- Capers (optional)
- Italian plum tomatoes, chopped (Pomi tomatoes preferred)
Start by washing and deseeding the bell peppers, remove the pits, and cut them into chunky pieces. As they dry, pour Italian extra-virgin olive oil into a large, heavy pan, and heat on low. Add the garlic to the pan and saute gently until golden, then use a fork to remove the garlic clove. Once that is done, add the bell peppers to the pan and toss, making sure they are evenly coated. Partially cover the pan and cook on low until the peppers are soft, which should take 45 minutes to an hour. After that, remove the cover and turn the heat up to medium high. Be careful not to evaporate all the water in the pan. Add about ½ a container of Pomi chopped tomatoes along with a few tablespoons of dried Italian/Mediterranean oregano, salt, and pepper to taste. Continue cooking for about 10-15 minutes uncovered at medium high heat.
Once the mixture is to your liking, add as many chopped black olives as you prefer. Only cook for a few more minutes to avoid having the olives become bitter, and add a few teaspoons of capers (optional). Now that it’s finished, add the grated parmigiano cheese, stir, and taste for flavor. Remember, the parmigiano adds saltiness to the dish, so you may want to reduce the amount of salt initially used.