I added the wine and cooked till evaporated, but it unfortunately overcooked the onion and bell pepper, causing the whole thing to become dark and soggy. 30 minutes seems to be way too long if the vegetables are meant to keep color and stay just a little crisp. Next time I will try only half the amount of vegetables and the the 2-min only saute.

Absolutely fabulous. Didn't change a thing. However, the red wine is mandatory -- not optional. Enjoy!!!

This recipe is as good as all the reviews noted! Wanted to cook some peppers and onions from the 'fridge to keep them from going bad and this recipe was just the solution. Halved the recipe, used balsamic vinegar in place of red wine, as one reviewer mentioned as option, and it came out great. Ate some of it over brown rice, and used more on top of a frozen mini pepperoni pizza...delicious. Great pleasant aftertaste burps several times during rest of day (sorry). Simple, healthy, and versatile recipe!

I usually don't care for bell peppers, never buy them. Mother sent me home with some after a day of canning, so I had to use them. I used this recipe as a guide for a great suprise! First I roasted the peppers on a foil covered cookie sheet at 450 for 30 min until the skins were blackened. I peeled and sliced them into long strips 1/2 inch thick. Using only Olive Oil I sauted my white onion untill slmost see through, then added the peppers, seasonings and some garlic powder. I decided to toss in a few diced mushrooms, and a roma sliced lengthwise as well. I sauted for about 10 min and it was perfect! I was going to take this with me to Thanksgiving, however I worry there wont be enough for everyone, as good as it is I had better leave it here for myself :) later I will slice and saute some steak strips and make a fajita! I have never thought peppers could taste so good. I never stick to the recipe and this time I am glad jumped! Thanks for sharing!

Hubby and I thoroughly enjoyed this. I used white wine bc that's all I had. I allowed the peppers and onions to cook until very very carmelized. They were delicious!

Loved this. Used a red and green pepper and vidalia onion w/ the red wine. Will definitely make this again!!!

WOW! I can't believe how good this was! I don't even like bell peppers, but I had to do something with some soon-to-be-ruined peppers that were in the fridge. From now on, I'll stock up on peppers just for this dish. I made it as written except I used a mix of red and green peppers, yellow onions instead of red onions and I forgot to add basil. If you don't add the red wine, I think you still need to cook them for an extra 30 minutes to get the caramelized effect (maybe in chicken broth, balsamic vinegar, or even water??) I wouldn't skip the extra 30 minutes' cooking time, as I think that's what makes this so good.

Next time, prepare with more peppers, fewer onions.

Delicious and so easy! I make this every few weeks and love how versatile it is. It goes well as a side dish to meat or as a topping for various gourmet ravioli. I usually add a few minced garlic cloves and so far have only used basil; although I can see that various spices would also work well depending on what else will be served. I leave out the salt due to my husband's high blood pressure and it doesn't seem to effect the flavor. It's delicious made with the red wine as per the recipe, and also excellent with a few dashes of good balsamic vinegar added. My husband comments how good it is each time I serve it. Thank you Crow!

Simply delicious! This is so easy to make and it always turns out good. I use a combination of red and green peppers, red and vidalia onion for color and flavor but not matter what you use or your preference you're bound to have a great outcome. I also use the optional wine - red or white whatever I have on hand and I never have any shortage of that! The herbs always give it a nice touch whether you use fresh or dried but just a bit so as to not overpower the veggies. This was perfect with grilled Italian sausage and crusty rolls for a quick and easy dinner!