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Braised Sweet Peppers With Olives

6 to 8 servings

• 3 red bell peppers
• 3 yellow bell peppers
• 2 orange bell peppers
• 2 tablespoons extra virgin olive oil
• 4 cups thinly sliced yellow onions
• 3 medium cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup mixed pitted olives

Cut tops from bell peppers and remove seeds.
Cut peppers into 1/4-inch thick slices and set aside.
In a 31/2-quart, heavy-bottomed pan, heat the olive oil over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add bell peppers and sauté 3 minutes.
Stir in garlic, salt, pepper and crushed red pepper.

Reduce heat to medium-low, cover and cook gently 35 minutes, stirring occasionally.
(Vegetables will release their juices, which become the braising liquid.)
Stir in olives and continue cooking 15 minutes.
Serve warm or at room temperature.

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