Wine-sizzled bell peppers - Vinfräst paprika

WINE-SIZZLED BELL PEPPERS
Vinfräst paprika

This delicious dish with red, green and yellow bell peppers fills your plate with colour and vitamins.

4 servings

4 to 6 shallots

3 tablespoons olive oil
2 lbs bell peppers in different colours
2/3 cup dry white wine
1 teaspoon dried marjoram
1 teaspoon dried dill
1 bunch parsley
2 tablespoons tomato paste
herbal salt
white pepper
honey

Peel and split the shallots. Heat up the oil on medium heat in a shallow frying pan. Brown the shallots for about 5 minutes. Turn occasionally. Split and trim the bell peppers, then cut them in thin, approx 1½ inch long shreds. Mix the shredded peppers with the shallots in the frying pan and increase the heat. Put a lid on and simmer for 10 minutes, then stir. Lower the heat and allow the vegetables to soften for another 5 minutes, still covered.

Add the wine and make sure you get all the bits and pieces from the bottom of the pan. Add marjoram and dill and simmer, uncovered, for 5 minutes.  Rinse the parsley and remove rough stems, then finely chop it. Stir the tomato paste into the bell pepper pan and flavour to taste with herbal salt, pepper and honey.

Blend in the chopped parsley and serve immediately. It’s lovely with pasta, but baked potatoes and some soured cream are also delicious.

Enjoy!

Bella