Roasted Pepper Stew
Roasted Pepper Stew - A Hug of Flavors and Colors
Roasted pepper stew is one of those recipes that combines tradition with flavor, bringing not just a delicious dish to the table but also a story full of nostalgia. This stew is an excellent choice for family meals, with a rich taste and a texture that invites you to come back for seconds. It is a versatile recipe that can be served as a main course or as a side dish for a tender piece of meat.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6
Necessary ingredients:
- 10-12 bell peppers (preferably red or yellow for a sweeter taste)
- 2 medium onions
- 1 tablespoon of tomato paste (or tomato purée)
- 1 tablespoon of roasted pepper paste
- 1 clove of garlic
- 2-3 tablespoons of flour or starch (for a lighter version)
- A bunch of fresh parsley (for garnish)
- Coarse salt (for the peppers)
- Freshly ground pepper (to taste)
- Oil (for sautéing)
Preparing the roasted peppers:
The first step is to take care of the bell peppers. They will be roasted to intensify their flavor. Preheat the oven to 200 degrees Celsius. Place the peppers on a baking tray lined with parchment paper and roast them for 25-30 minutes until the skin becomes slightly brown and blisters form. Alternatively, you can grill them or roast them on a stovetop, turning them periodically for even cooking.
Once roasted, remove them from the oven and sprinkle coarse salt on them. Cover them with a lid or aluminum foil for about 10 minutes. This process will help loosen the skin, making them easier to peel. After they have cooled slightly, peel off the skin, cut them in half, remove the seeds, and if you prefer, slice them or keep them whole for a rustic appearance.
Preparing the sauce:
In a pot, add a little oil and heat it over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. It is important to stir frequently to prevent burning. Well-sautéed onion will bring a pleasant sweetness to the sauce.
Once the onion is ready, add the tomato paste and roasted pepper paste. Mix well and let it simmer for 2-3 minutes. This will bring a creamy texture and an intense flavor, perfect for complementing the roasted peppers.
Thickening the sauce:
Remove the pot from the heat and add 2-3 tablespoons of flour or starch, stirring quickly to avoid lumps. Then, gradually add 700-800 ml of water, stirring continuously until the sauce thickens. Return the pot to low heat and let it simmer for 10 minutes, stirring occasionally. This step is essential for achieving a creamy and consistent sauce.
Adding the peppers and garlic:
After the sauce has thickened, add the roasted peppers (whole or sliced, according to preference) and the crushed garlic clove. Let it simmer on low heat for 5-10 minutes to allow the flavors to meld. The taste of garlic will add an extra layer of flavor to the stew, but if you prefer a more subtle taste, adjust the amount to your liking.
Finalizing and serving:
Finally, taste and season with salt and pepper to your preference. A garnish of freshly chopped parsley will add a splash of color and freshness.
Serve the stew hot, alongside hot polenta, which will perfectly complement the rich flavors of the dish. It can also be enjoyed as a side dish for a tender piece of grilled or roasted meat.
Serving suggestions:
For a personal touch, try adding some sliced green or black olives to the stew for a contrast of textures and flavors.
Frequently asked questions:
1. Can I use frozen peppers?
Yes, frozen peppers can be used, but it's important to thaw and drain them well before use to avoid diluting the sauce.
2. How can I vary the ingredients?
You can add vegetables like diced carrots or zucchini to diversify the flavor and texture of the dish.
3. Is this a vegetarian recipe?
Yes, the roasted pepper stew is vegetarian, making it an excellent choice for those looking to reduce meat consumption.
Nutrition:
This recipe is rich in vitamins and antioxidants, thanks to the peppers, which are an excellent source of vitamin C. Additionally, onions and garlic have health benefits, helping to strengthen the immune system.
Calories:
A serving of roasted pepper stew contains approximately 150-200 calories, depending on the amount of oil used and the sides.
So, learn to prepare this roasted pepper stew, and you will bring a touch of tradition and flavor to your kitchen. Enjoy!
Ingredients: 10-12 bell peppers, 2 onions, 1 tablespoon of broth, 1 tablespoon of pepper paste, green parsley, 1 clove of garlic, 2-3 tablespoons of flour/cornstarch
