Meatballs with bell peppers and onion

I had some meatballs sitting in my freezer and I did not want to make pasta and meatballs or the standard meatball subs.  I remember making a dish in high school that had chicken wings and bell peppers, tomato, and onion and so I decided to adapt it to the meatballs.


Ingredients

20 cocktail meatballs (precooked)
1 green bell pepper (julienned)
1 yellow bell pepper (julienned)
2 large onions (julienned)
1 12 oz can of diced tomatoes
1 tbs minced garlic
1/2 tsp dried oregano
1/4 tsp sage
1/4 tsp thyme
2 tsp kosher salt
2 jalapeños (optional)
1 tbs olive oil
1/4 cup red wine

In a large skillet with the olive oil, saute the onions, bell peppers, jalapeños and garlic.  When the onions are slightly browned add the tomatoes and cook until they begin to break down and then add the wine.  Add the meatballs and the rest of the ingredients.  Simmer until meatballs are heated through.

We served them in hoagie rolls or they can be eaten just as is.