Tasty Italian Bell Pepper Stew (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 large onion, sliced thin
02 -
3-4 garlic cloves, minced finely
03 -
1 pound (450 grams) red bell peppers, sliced into thin strips
→ Sauce & Seasonings
04 -
⅛ teaspoon freshly ground black pepper
05 -
½ teaspoon sugar
06 -
¼ cup high-quality extra virgin olive oil
07 -
1 teaspoon white wine vinegar
08 -
½ teaspoon salt, adjust later if needed
09 -
1 cup smooth tomato puree (Passata)
# Method:
01 -
Halve the bell peppers, remove the seeds and core, and chop into ¼-inch wide strips. Slice the onion into thin rings. Chop the garlic finely after peeling.
02 -
Gently warm olive oil in a skillet over medium-low heat. Toss in the onions and cook for about 5 minutes, stirring now and then until softened. Add your chopped garlic and cook an extra 5 minutes, ensuring nothing browns.
03 -
Stir in the bell pepper slices and let them cook gently for 10 minutes. Then pour in the tomato puree along with half the salt and a sprinkle of black pepper. Stir it all together, cover the skillet, and simmer for 30-40 minutes, giving it a good stir occasionally.
04 -
Take off the lid and mix in the white wine vinegar and sugar. Let it simmer uncovered for around 10 minutes until the sauce reduces slightly and the peppers become tender. Taste the mixture and add a pinch of extra salt if needed. Serve either warm or at room temperature.
# Cook's Tips:
01 -
Red peppers are sweeter, but orange or yellow ones are great alternatives.
02 -
Go for yellow or brown onions for the best flavor, but red or white work too.
03 -
If you have trouble digesting bell peppers, you can peel them beforehand or use roasted peppers instead.
04 -
Make sure the heat stays at medium-low to avoid burning your vegetables.