Oriental pepper stew

  I love peppers in any way, shape or form. I love how each color has a specific flavor and slightly different texture and I love to use them together to bring out the differences and celebrate them! This recipe uses different color peppers but if that is not available, use mostly red bell peppers, they`re the sweetest kind. Enjoy it as a stew or as an appetizer.


- 1 large onion, julienned
- 4 different color bell peppers, cut into strips
- 5 large tomatoes, diced/ 1 can 600 ml diced tomatoes
- 4 garlic cloves, smashed and minced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- a pinch cayenne pepper
- salt and pepper
- 3-4 Tablespoons extra virgin olive oil

  Heat the evoo in large skillet, add onions and sauté about 4 minutes, until they become translucent. Add peppers and sauté until softened then add garlic, coriander, cumin, turmeric, cayenne and, stirring constantly, sauté about one minute longer, until the spices are fragrant. Add tomatoes, salt and pepper, cover and cook 10 minutes longer or until the liquid is absorbed. If you have too much water left, cook, uncovered, a little bit longer until the water evaporates. Serve warm or cold with your favorite bread and olives. Enjoy!

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