Buy organic fresh colorful bell peppers.
Cut them into halves lengthwise, clean out the core and the seeds.
Wash them under cold running water.
Slice the flesh into stripes or dices.
In a large pot with oil, brown the finely-cut shallot (I prefer shallot to onion for its delicate taste) and the laurel over medium-high heat.
Stir in the bell peppers cover, lower to medium heat and cook for about 10 minutes. If peperonata gets too thick, you may add little water (keep in mind that at the end of their cooking, bell peppers release water).
Season and add some chili pepper if you like a stronger taste.
Cover with a lid, and cook for other 15 minutes until peppers are soft.
After 15 minutes, peperonata is ready to be enjoyed!
It is a very light side, which fits best a bland main course, grilled chicken breast, for instance. Your meal will be appetizing without any unpleasant side effects!
A tempting alternative: you may add some tomato purée or ripe tomatoes for a more Mediterranean taste; season with fresh basil or parsley. Really mouthwatering!