Bell pepper stew
Servings: 4 servings
Const: low
Ingredients
- 6 bell peppers Prefer yellow and red ones because they are sweeter
- 300 ml 5.29 oz tomato sauce
- 1 large white onion
- 2 cloves garlic
- as needed salt & pepper
Instructions
- Remove the seeds from the peppers and cut them into approx. 4-5mm strips.
- Dice the onion and brown it in a nonstick pan with plenty of olive oil.
- Add the garlic and then the peppers.
- Let the peppers brown for at least 20 minutes or until they are well wilted.
- At this point add the tomato puree and mix well with a ladle.
- Turn the heat down to low, add approx. 150 ml water and cover the pot with a lid.
- Let your peperonata cook for at least 30 minutes.
- Remove from heat, let it rest for 5-10 minutes and enjoy it on bread, with rice or pasta.