Yield
4 cups Note: Leftover bell peppers can be stored for up to 4 days (serving size: 1/2 cup)

Serve these peppers as a side dish, or use them in other recipes. Although the aniseed is optional, it adds a subtle sweetness to the peppers. For a more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh rosemary in place of the anise, and omit the basil.

How to Make It

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic; sauté 15 minutes, stirring occasionally. Stir in the water and tomato paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or until bell peppers are soft. Stir in basil, vinegar, and black pepper.

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