Sweet and Sour Peppers

Method

1. Remove all seeds from the peppers and cut each pepper into three pieces.
2. In a pan, add a drizzle of oil and two cloves of garlic.
3. When the garlic starts to sizzle, lower the heat and add the peppers.
4. Add a pinch of salt, a bit of pepper, and two tablespoons of granulated sugar. Stir to coat.
5. Add one small cup (60 ml) of white vinegar, two small cups (120 ml) of white wine, one small cup (60 ml) of water, and two bay leaves. Cover.
6. Cook on very low heat with the lid on for at least 10-15 minutes.
7. Increase the heat and let the liquid evaporate. Remove the garlic and bay leaves. Continue cooking until a creamy sauce forms.
8. Turn off the heat. The peppers should be tender but still slightly crunchy.