Italian peperonata is a classic fried pepper dish that hardly leaves any leftovers.
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
1/2 cup of extra-virgin olive oil, plus extra for serving
1 medium onion, sliced into thin strips
2 garlic cloves, minced
6 bell peppers (red, green, yellow), seeded, sliced into thin strips
1 (14.5-ounces) can chopped tomatoes
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 bunch basil, torn
Salt and pepper
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add onions and cook until tender.
2. Add the garlic and bell peppers. Cook for about 5 minutes.
3. Stir in chopped tomatoes, oregano and salt and pepper if needed.
4. Close the lid and lock. Cook for 6-8 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Stir in the vinegar then use tongs to transfer the peppers to a serving plate.
6. Serve with chopped basil and drizzle with olive oil.