Now I have lied a bit in the subject line because I didnt actually have it for supper. This was todays lunch. But it was a lovely warm and filling lunch so as far as I am concerned it counts as supper, obviously I will still be eating supper, but you get the picture.

Peperonata has been on my list of dishes to try for a while now. SO when I came back from the gym starving, I did what any sensible person would do and had a banana.

Then I looked in the fridge and realised what I had a surplus of for once was peppers. Mission accepted.

This is actually a fairly quick meal to make, Its pretty much chop everything up and leave it to cook for about half an hour.

Well its not quite that simple so I will give you the recipe.

Peperonata

Ingredients

2 Red Peppers

1 Onion

1 Clove Garlic

1 tin of Tomatoes/ 6 Tomatoes skinned and chopped

1 tsp Sugar

1/2tsp Fennel Seeds

Salt and Pepper to taste

Method

1. Thinly slice the onion and fry for about 5 mins till golden in a pan
2. Add chopped garlic and peppers sliced length ways, leave to cook slowly for about 10 mins
3. Add tomatoes, sugar, fennel seeds and salt and pepper and boil, once boiling leave to simmer for 20-30 mins

In the spirit of using up leftovers, I pulled some bulgar wheat from the back of the cupboard and served it with that, but this could go on pasta, served with bread, or even leave to cool and has an accompaniment to some cold meat and cheese.

A simple and delicious supper and a great way to get rid of excess peppers.

Why not try it this weekend.

Happy Friday!