1 large red bell pepper, seeded & sliced
1 large green bell pepper, seeded & sliced
1 large yellow bell pepper, seeded & sliced
1 large orange bell pepper, seeded & sliced
1 poblano or Anaheim pepper, seeded & sliced
3 tbsp. olive oil
2 tsp. sugar
1/4 cup dry white wine
Salt, to taste
Black pepper, to taste
1. In a large saute pan, heat olive oil over medium high heat. Add all ingredients & stir well. Bring heat down to medium to medium low, then cover & cook for 20 minutes or until peppers are caramelized (browned but not burned).
2. Serve warm or at room temperature.