b'SErvES 4 to 6 Stewed Peppers 4 tablespoons davinci Extra virgin olive oil Peperonata1 yellow onion, peeled and cut in half, then cut into thin slices pour the olive oil into a medium nonstick skillet on medium heat and cook 2 red bell peppers, seeded anduntil the oil gets hot.cut into -inch strips 2 yellow bell peppers, seeded andWhen the oil is ready, add the onion, bell peppers, salt and pepper, and cut into -inch stripscook on medium heat for 2 minutes, stirring well. teaspoon salt, plus more to taste add the tomato sauce and 2 tablespoons of chopped parsley, and stir well. teaspoon pepper, plus morecover the pot, reduce the heat to low, and simmer for 20 minutes.to taste cup tomato sauce stir well, add the remaining parsley and the garlic, and cook over low heat for 15 more minutes, stirring well every 5 minutes.4 tablespoons chopped fresh parsley, divided add the vinegar and the sugar. increase the heat to medium-low and stir. 4 garlic cloves, chopped cook, uncovered, for 5 more minutes.1 tablespoon balsamic vinegar adjust salt and pepper to your liking. serve right away, or allow the 2 teaspoons c&h orpeperonata to rest overnight in the refrigerator and enjoy it the next day domino sugar at room temperature.74'