Food & Cooking Recipes Lunch Recipes Pepporanata Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Bell peppers are cooked down and accented with fresh basil and olives. Ingredients 3 tablespoons olive oil 6 cloves garlic, peeled 2 large red onions, peeled and cut into ½-inch rings 6 sweet bell peppers, cored, seeded, and cut into ¾-inch-thick strips 1 teaspoon salt ¼ teaspoon freshly ground pepper 1 sprig fresh rosemary, coarsely chopped 2 tablespoons balsamic vinegar ½ cup Kalamata olives, pitted and torn in half 10 fresh basil leaves Directions Heat oil in skillet over medium heat. Add whole garlic cloves; gently cook over low heat until golden, 8 to 10 minutes. Add onions; cook over medium-low heat, turning often, until they soften, about 5 minutes. Add bell peppers, salt, pepper, and rosemary to skillet; stir to coat with oil, and cook, covered, over low heat, stirring occasionally, until peppers are soft and juices are released, 30 to 35 minutes. Stir in vinegar and olives. Cook 5 minutes. Just before serving, roughly tear basil leaves, reserving two for garnish. Stir in torn basil. Serve warm or at room temperature garnished with reserved basil. Cook's Notes The juice content of peppers varies. If peppers seem too juicy toward the end of their cooking time, remove the lid sooner and cook off more liquid. Rate it Print