Poblano peppers come closest in taste to ripe, green Puglian peppers. This simple yet delicious side dish goes well with simple meat dishes, such as my friend Paola’s Chicken with Potatoes (see recipe). It can also be served with crusty bread, cheese, and olives as part of a vegetarian meal.
1. In a medium pan, heat the olive oil over medium-high heat. Add the peppers and cook until they begin to soften. Turn the peppers over halfway through the cooking time, so all sides are cooked equally.
2. When the peppers soften, add the tomatoes and their juice. Cover the pan and cook on medium heat for about 15 minutes.
3. Remove from the heat and transfer to a serving bowl. Season with salt and serve hot or at room temperature.
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