Pepper stew with rice

Pepper stew with rice - a fall recipe that warms your soul

When it comes to winter, nothing is more comforting than a rich and delicious stew, full of fresh vegetables and intense flavors. This pepper stew with rice recipe is perfect for preserving and enjoying during the winter, bringing a touch of sunshine to our tables. Originating from a rural area, this recipe has been passed down through generations, becoming a true culinary treasure.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients for half a portion:
- 2 kg peppers (you can use red kapia peppers for a more intense taste)
- 0.5 kg sweet peppers (or you can use red kapia peppers, according to preference)
- 1 kg tomatoes (fresh, but you can also use canned tomatoes)
- 1 kg onion
- ½ cup rice (long-grain rice is ideal)
- 0.5 l oil (for a rich taste, choose quality olive oil)
- Parsley and celery leaves (for flavor, but you can also add basil and rosemary, as I did)
- 2 teaspoons of sugar (helps balance the acidity of the tomatoes)
- Whole or ground pepper, salt
- A pinch of preservative (I used crushed aspirin)

Preparation:
1. Preparing the ingredients: Start by cleaning and washing all the vegetables. You can finely chop the onion using a food processor to save time. Cut the peppers and tomatoes into small cubes, making sure they are uniform for even cooking.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the peppers and sauté them together with the onion for 10 minutes, stirring often.

3. Adding the tomatoes: Once the peppers have softened, add the diced tomatoes. Cover the pot and let it simmer on low heat, stirring occasionally. By allowing the vegetables to reduce, you will achieve a concentrated and flavorful stew.

4. Cooking the rice: In another pot, boil the rice in plenty of water, according to the package instructions. Once cooked, drain it and rinse it with cold water to stop the cooking process.

5. Combining the ingredients: When the vegetables have reduced (about one-third of the initial amount), add the cooked rice, sugar, salt, and pepper. Mix well and let it simmer for a few more minutes for the flavors to blend.

6. Preserving: In the original recipe, the preservative is added directly to the stew, but I prefer to put the stew in heated jars and sprinkle a little crushed aspirin in each jar. This helps preserve the dish. Seal the jars tightly and place them in a cozy blanket to cool slowly.

7. Serving: The pepper stew with rice can be enjoyed warm, but it is just as good after being preserved. It is ideal served alongside a slice of fresh bread, with a drizzle of olive oil on top.

Practical tips:
- Choosing vegetables: Use fresh, seasonal vegetables for better taste. If you pick them from the garden, even better!
- Variations: You can add other vegetables, such as carrots or zucchini, for added diversity and nutrients.
- Spices: Experiment with various spices to customize the recipe – oregano, thyme, or chili pepper can add extra flavor.

Nutritional information:
This stew is rich in vitamins and minerals, being an excellent source of antioxidants due to the tomatoes and peppers. A serving contains approximately 250 calories, providing a good balance between carbohydrates and proteins, thanks to the rice.

Frequently asked questions:
- Can I use brown rice? Yes, brown rice is a healthy option, but it will require a longer cooking time.
- How can I enhance the flavor? Add sautéed garlic in oil before adding the onion for an extra flavor boost.

Recommended pairings:
This stew pairs wonderfully with a fresh summer salad or a dry white wine. You can accompany the meal with a cold lemonade or herbal tea for a complete culinary experience.

Enjoy this pepper stew with rice recipe, which will not only delight your taste buds but also bring warm family memories and culinary traditions. It is an easy-to-make recipe, but with a profound impact on those who taste it. Bon appétit!

 Ingredients: Ingredients for 1/2 serving: 2 kg bell peppers 0.5 kg sweet peppers (I replaced them with red capia peppers) 1 kg tomatoes 1 kg onions 1/2 cup of rice parsley and celery leaves (I also added basil and rosemary) 0.5 l oil 2 teaspoons of sugar whole or ground pepper, salt a pinch of preservative (I used crushed aspirin)