Braised Italian Peppers With Onions And Thyme

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1 tablespoon extra-virgin olive oil

8 italian frying peppers, cut into 2" chunks

1 large red onion, cut into wedges

1 tablespoon balsamic vinegar

2 teaspoons coarsely chopped fresh thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 plum tomatoes, cut into 1/2" chunks

3 tablespoons chicken or vegetable broth or water

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