Peperonata (stewed pepper)

Preheat the oven grill. Halve the peppers and remove the seed lists. Place the peppers with the cutting edge down on a baking sheet covered with parchment paper and grill the peppers until the skin is blackened. Let the peppers cool in a sealed plastic bag for 20 minutes, so that the skin is easy to peel.

Cut the peppers into narrow strips. Heat the oil in a frying pan and fry the onion for 5 minutes. Add the peppers, celery, garlic and tomato cubes, turn the heat low and simmer for 20 minutes with the lid on the pan.

Season the pepperoni with salt and pepper and warm (warm). Garnish with 1 tbsp chopped parsley or basil.