STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kuthulakwande Kwande
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to use up leftover peppers and tomatoes.
Efaz
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Bolaji Mudasiru
[email protected]I made this recipe for a party, and it was a big hit! Everyone loved the unique flavor of the peppers.
Jay Guevara
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor of the peppers.
Bahilu Getahun
[email protected]I like to serve this dish over rice or pasta. It's also great as a side dish with grilled chicken or fish.
Asamoah Eric
[email protected]This recipe is a great way to use up leftover vegetables. I often add in whatever I have on hand, such as zucchini, carrots, or mushrooms.
Mikey Tokyo mangi
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Boogii Bold
[email protected]This is my go-to recipe for stewed peppers. It's always a hit with my family and friends.
Isha Tamang
[email protected]I made this recipe for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Grind Hard5
[email protected]This dish is so easy to make, and it's packed with flavor. I love that I can use fresh or frozen peppers, and that it's a great way to use up leftover vegetables.
Miya Serina
[email protected]This recipe is a keeper! The combination of peppers, tomatoes, onions, and garlic creates a delicious and flavorful dish. I especially love the addition of oregano and basil, which give it a nice herby flavor. I served it over rice, and it was a hit