1. In the same pan on medium heat, add the onion and leek with a sprinkle of salt and pepper and sauté for three to five minutes. Add the minced garlic and sauté for 30 seconds, making sure it doesn’t burn. Then add the peppers and sauté for another two minutes.
2. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about two minutes.