Bell Pepper Salad Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 lb. assorted bell peppers (red, yellow, green) 4 tablespoons olive oil 1 can tomatoes 1 onion, cut into rings 3 garlic cloves, chopped 4 tablespoons balsamic vinegar 1 teaspoons hot mustard salt and pepper Clean the bell peppers and cut them into 1 x 1 inch big pieces. Briefly fry them in the oil (do not allow them to brown), cover the skillet and let cook on medium-low for about 10 minutes. Dice the tomatoes and add to the bell peppers and fry for another 15 minutes (make sure that the peppers don't get too soft). Combine salt, pepper, mustard, vinegar, garlic, onion rings and add to the tomato-pepper-mixture. Let cool.