1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup peeled and halved fresh bell peppers
3 tablespoons light olive oil
1 onion, peeled and sliced
1 bay leaf
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Heat 1 1 tablespoon olive oil in skillet over medium heat and lightly brown the red pepper flakes. Stir in garlic powder, bell pepper and olive oil. Bring mixture to a boil and stir in chile peppers, but do not cook. Reduce heat to low.
Reduce heat to medium heat and gently brown chile peppers in oil. Cook 10 minutes, or until disarmed; add bell pepper, garlic powder, basil and salt. Simmer 5 minutes, stirring occasionally. Stir in the raw tomato slices. Cover them with chile peppers and serve warm.
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