4 tablesppns olive oil
4 garlic cloves, sliced
2 onions, coarsely diced
2 tomatoes, peeled and coarsely diced
3 bell peppers, preferably greenm red and yellow, seeded and coarsely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Stufato Di Peperoni
Pour the oil into a large saucepan set on medium heat and cook the garlic until it starts to sizzle, about 2 minutes, Add the onions, reduce the heat to medium-low and cook for 3 minutes. Add the tomatoes, bell peppers, red pepper flakes and salt, cover and cook for 10 minutes, stirring once.
Uncover, reduce the heat to a simmer, and cook for 1 hour, stirring about every 10 minutes. Add the parsley and cook for 5 minutes, Remove from the heat and refrigerate the stew overnight, Bring it back to room temperature before seving to enjoy its complex flavors.