Stuffed bell peppers

Stuffed Peppers Stew

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Stuffed peppers stew is a simple recipe, full of flavor and aroma, that will warm your heart and remind you of family meals. This dish is ideal to be served alongside roasted meats or, in a fasting version, with a piece of fresh bread. The peppers, these sweet bell peppers, are the stars of the recipe, offering not only a delicious taste but also a vibrant color that will make any meal more appealing.

Ingredients needed:

- 5-6 bell peppers
- 1 large onion
- 1 tablespoon of tomato paste
- 1-2 tablespoons of oil (preferably olive or sunflower oil)
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2-3 tablespoons of water (optional)

Ingredient details:

Bell peppers are rich in vitamin C and antioxidants, with low calorie content, making them an excellent choice for a healthy diet. The onion adds a sweet and aromatic flavor, while the tomato paste intensifies the dish's taste.

Step by step in preparing stuffed peppers stew:

1. Preparing the ingredients: Start by removing the stems and seeds from the peppers. Slice them thinly so they cook evenly. Then, peel the onion and cut it into thin slices. This cutting technique helps release the flavors and ensures even cooking.

2. Sautéing the vegetables: In a large skillet, add the 2 tablespoons of oil and heat over low heat. Add the sliced onion and peppers. Sauté them for about 10 minutes, stirring occasionally. It's important to keep the heat low to avoid burning the vegetables. If you notice the vegetables sticking or drying out, you can add 2-3 tablespoons of water to keep them moist.

3. Adding the spices: Once the peppers and onion have softened and started to become translucent, add the tomato paste and dried thyme. Mix well and let it simmer for 5-7 minutes, until all the flavors blend perfectly. This step is essential to achieve a flavorful and delicious stew.

4. Finalizing the dish: After it has boiled twice, remove the skillet from the heat and let the stew cool slightly. The aroma will become even more intense as it cools.

5. Serving: Stuffed peppers stew is fantastic served warm, alongside a juicy roast or, in the case of a fasting meal, with soft, fresh bread. You can garnish it with a little finely chopped parsley for an extra touch of freshness.

Useful tips:

- Variations: You can also add other vegetables, such as carrots or zucchini, for a more colorful and nutritious mix. Additionally, for a spicy flavor, you can add hot peppers or chili flakes.

- Cooking technique: If you prefer a softer texture, you can let the peppers simmer longer, but be careful not to turn them into mush.

- Oil care: Extra virgin olive oil offers a richer flavor, but sunflower oil is a more economical and equally effective choice.

- Food storage: Stuffed peppers stew can be stored in the refrigerator in an airtight container for up to 3 days. You can reheat it on the stove or in the microwave.

Calories and nutritional benefits:

A serving of stuffed peppers stew contains approximately 120 calories, depending on the amount of oil used. It is a healthy option due to its high vitamin and antioxidant content, beneficial for the immune system and eye health.

Frequently asked questions:

- Can I use canned peppers?: It is better to use fresh peppers for a better texture, but if you have canned peppers, make sure to drain them well from the liquid.

- What other dishes go well with stuffed peppers stew?: Stuffed peppers stew pairs wonderfully with pork or chicken roasts, but also with fish dishes. You can also serve it alongside a fresh green salad.

A personal note:

This stuffed peppers stew recipe reminds me of childhood meals when my mother prepared it with great love. Each bite brings back memories of the simple yet profound flavors of summer dishes. I encourage you to experiment and add a personal touch to your recipe! Enjoy your meal!