2 lbs mixture of yellow, green and/or red peppers
2 tablespoons salad oil
1 large onion, sliced
1 tablespoon paprika
2 large tomatoes, peeled & chopped
salt
Cut peppers into eighths lengthwise; then cut each section crosswise into thin slices.
Heat oil in frying pan over medium heat; add onion and cook stirring until soft. Add peppers and cook, stirring for about 1 minute. Remove from heat and add paprika.
Return pan to medium high heat and cook, stirring until peppers beging to soften. Add tomatoes, cover and cook until juices are released from vegetables, about 2 minutes. Uncover and cook, stirring occasionally, until almost all liquid has evaporated and peppers are tender crisp. Season with salt.
Serves 6