Moroccan first course. Serve with bread. The peppers can also be sauteed with the onions if you don't have time to roast them. Alternatively, you can use jarred roasted peppers, rinsed.

Ingredients

3	red bell peppers
1	large onion, sliced
4	tbsp extra virgin olive oil
4	garlic cloves, chopped
1	lb tomatoes, peeled seeded and chopped
1	chili peppers, left whole
1	salt and black pepper
2	Golden Delicious apples

Directions

1. Roast bell peppers and remove skin and seeds. Cut the peppers lengthwise into ribbons.
   
   
2. Saute the onion in 2 tbsp oil oil over medium heat until they are lightly colored. Add the garlic and stir until it just begins to color, then add the tomatoes and chili peppers. Season with salt and pepper and cook gently for 15 to 20 minutes, stirring occasionally.
   
   
3. Leaving the peel on, quarter and core the apples. Stir the red pepper ribbons into the onion mixture then put in the apples. Cook gently until the apples are tender, turning on each side, adding a little water in the pan becomes too dry. Turn the apples skin side down toward the end.
   
   
4. Serve cold, drizzled with the remaining olive oil.
   
   

Categories

Fruits, Tomatoes, First Course, Salads, Middle Eastern, Moroccan, Saute, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sodium Very high in vitamin A Very high in vitamin C

Bad points High in sugar