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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is a tasty, simple recipe to use up the bumper crop of peppers and tomatoes everyone I know is enjoying. This is great alone or you can add it to stews, soups, casseroles or any other dish where it might need some flavor. Add a chopped eggplant or a big chopped onion if you have one. Freezes very well. The recipe says to seed the tomatoes but sometimes if I'm in a hurry I don't. Ingredients:
8 green bell peppers (about 2.5 pounds) |
4 fresh red hot peppers (more if you want it spicey) |
8 ripe tomatoes, peeled, seeded, and cut into quarters (about 3 pounds or so) |
6 tablespoons olive oil |
2 bay leaves |
salt |
fresh ground black pepper |
1 -2 teaspoon ground cumin (i grind from seed) |
Directions:
1. Preheat the oven to 425 degrees F.
2. Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
3. You may use the grill for this if you don't want to heat up the house.
4. Remove the stems and seeds and skins from the peppers and quarter them.
5. Do not rinse them.
6. Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
7. Turn heat to medium and cover.
8. Trun off the heat after 30 minutes.
9. There will be quite a bit of liquid in the pan.
10. Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
11. Serve and enjoy.
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