I made these as a side, but I think they’d be pretty versatile – I used them as a condiment for breakfast (recipe to follow), and I can picture them tossed with shrimp and pasta, too.
4- bell peppers (a variety of colors are nice), cut into chunks
1/4 cup chicken broth
red pepper flakes
1/2 onion, sliced
1/2 cup tomato sauce (I like to use fresh tomato sauce here, but I guess I’ll have to post my recipe as I can’t find it in the archives)
Heat oil in pan. Throw in onion and sautee a minute or two. Throw in bell peppers and cook another minute or two. Stir in chicken stock and cook a minute. Add tomato sauce and a pinch of red pepper flakes. Cook on low until peppers are desired texture (you can make them firm or a little mushy).