Peppers and Onions

For dinner last night, Ira brought home two beautiful yellow peppers. We had a large onion to go with them, but I wanted to do something a little bit more than just sautéing them together. So I finished them off with a little bit of garlic and anchovy. The anchovy gives the peppers an incredible depth of flavor, without overwhelming them at all. So even you're afraid of anchovies, give it a try. I'd done this in the oven before, but found out it's even easier on the stovetop.

Garlicked Peppers and Onions

Cut 2 yellow and/or red peppers into 1-inch pieces. Heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and cook, stirring, about 5 minutes. Cut a large onion into wedges. Add to the peppers and stir, breaking up the onion wedges. Cover and cook over medium heat, stirring occasionally, for about 10 minutes. Meanwhile, mince 2 large garlic cloves. Add 1 anchovy fillet and continue chopping the garlic and anchovy to a messy paste. About 5 minutes before the peppers and onions are cooked to your desired doneness, add the garlic and anchovy. Cook, stirring frequently, until the garlic is well distributed and no longer looks raw, about 5 minutes. Remove the pan from the heat, cover, and let sit for about 10 minutes to continue cooking the garlic and meld the flavors. Season with salt and black pepper.