Fusilli In Creamy Tomato Sauce With Bell Peppers

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3 bell peppers (2 yellow and 1 red, or vice versa)

2 tablespoons extra virgin olive oil + extra for garnish

2 green onions, thinly sliced

2 garlic cloves, chopped

1 1/2 to 2 cups diced tomatoes in their juices, or one 12- to 16-ounce can

Pinch of dried oregano leaves, crushed between the fingers

4 ounces creme fraiche

Salt and pepper, to taste

12 ounces smallish fusilli (corkscrews)

About 3 tablespoons freshly grated Parmesan, Asiago or Pecorino Romano cheese + extra for garnish

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