Wash the peppers well.
Cut the cap, remove the seeds and with a small knife remove the internal white ribs.
Cut them into strips not too thin, each strip should be as wide as your index finger.
Heat oil in a large nonstick skillet over medium heat.
3 tablespoons organic EVO oil
Add the peppers and onion; season with salt and pepper.
3 red peppers, 1 green pepper, 1 medium onion
Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Add chopped parsley and grated Parmigiano Reggiano cheese.
Blend the mixture by using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it.