A vibrant and flavorful dish perfect for the holiday season, combining colorful bell peppers with aromatic herbs and a hint of wine.
Heat the olive oil in a large frying pan over medium heat.
Use a high-quality olive oil for the best flavor.
Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Add the sliced bell peppers, oregano, and rosemary to the pan and continue to sauté for about 5 minutes.
Cut the bell peppers into even slices for uniform cooking.
Pour in the red wine and cook until the peppers are tender and the liquid has reduced slightly.
Allow the wine to simmer gently to enhance the flavor.
Season with salt and pepper to taste, sprinkle with fresh parsley, and toss everything together.
Add the parsley just before serving to retain its freshness.
Serve the sautéed bell peppers warm as a side dish or topping.
This dish pairs wonderfully with crusty bread or as a topping for pasta.
