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.
Ingredients
8 red bell peppers, seeds removed and sliced thinly
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
Method
In a large pot, heat a glug of olive oil and sweat the onion and garlic with a big pinch of salt until soft
Add the white wine and cook until reduced by half
Add the peppers and braise until they are soft and juicy
Taste and adjust the seasoning as desired
Serve over top rice, pasta, or red beans
To freeze, simply cool and pack into storage containers and freeze