Spezzatino con i peperoni

• 1½ A pounds (700 g) veal stew meat
• 2 fleshy yellow sweet peppers

Cut the meat into small cubes. Cut the sweet peppers in half, remove and discard the seeds and membranes, and cut into lengthwise strips. Thinly slice the green onion. Peel and dice the tomatoes.

Brown the meat in the oil over medium heat in a large saucepan, stirring often. Add the wine and let it evaporate. When the odor of the alcohol has disappeared, add the sweet peppers, onion, an