Braised Peppers

This is our favorite summer to fall dish because it is warming but not heavy, it pairs well with any sort of grain or starch, and it freezes perfectly so you can trap a little bit of the fading summer sun for the colder days of winter.

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8 red bell peppers, seeds removed and sliced thinly
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine


  1. In a large pot, heat a glug of olive oil and sweat the onion and garlic with a big pinch of salt until soft
  2. Add the white wine and cook until reduced by half
  3. Add the peppers and braise until they are soft and juicy
  4. Taste and adjust the seasoning as desired
  5. Serve over top rice, pasta, or red beans
  6. To freeze, simply cool and pack into storage containers and freeze