Bell Pepper Confit with Pancetta | RICARDO

Ingredients

• 2 red bell peppers, seeded and diced
• 1/3 cup (75 ml) olive oil
• 6 oz (170 g) diced pancetta
• 1/4 cup (10 g) chopped flat-leaf parsley
• 1/4 cup (10 g) chopped fresh chives