15 ml (1 tbsp) oil
25 g (1 oz) 2 tbsp unsalted (sweet) butter
1 small onion, finely chopped
225 g (8 oz) 1/2 lb green (bell) peppers, seeded and sliced
225 g (8 oz) 1/2 lb red (bell) peppers, seeded and sliced
1 clove garlic, crushed
5 ml (1 tsp) chopped fresh sage
300 ml (1/2 pint) 1 1/4 cups tomato juice
Salt and pepper
25 g (1 oz) 2 tbsp unsalted (sweet) butter
1 small onion, finely chopped
225 g (8 oz) 1/2 lb green (bell) peppers, seeded and sliced
225 g (8 oz) 1/2 lb red (bell) peppers, seeded and sliced
1 clove garlic, crushed
5 ml (1 tsp) chopped fresh sage
300 ml (1/2 pint) 1 1/4 cups tomato juice
Salt and pepper
method
1. Heat the oil and butter in a frying pan and cook the onion for 5 minutes until lightly coloured.
2. Add the peppers and garlic and continue frying for 3 minutes.
3. Stir in the sage and tomato juice.
4. Season with the salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally until the peppers are soft.
Serve hot.
2. Add the peppers and garlic and continue frying for 3 minutes.
3. Stir in the sage and tomato juice.
4. Season with the salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally until the peppers are soft.
Serve hot.
serving amount
serves 4
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