Peperonata (Bell Pepper Stew)

Wash and core the Red bell pepper, Yellow bell pepper, and Orange bell pepper. Slice them into strips approximately 1 cm wide. Peel and thinly slice the Red onion. Peel and finely mince the Garlic.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the sliced Red onion and cook gently until softened and translucent, about 8-10 minutes, stirring occasionally. Do not allow the Red onion to brown.

Add the sliced Red bell pepper, Yellow bell pepper, and Orange bell pepper to the pot. Stir well to combine with the Red onion. Cook for about 15-20 minutes, stirring occasionally, until the bell peppers begin to soften but still retain some structure.