Stewed Peppers with Tomatoes, Onions and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a little more zip, add a minced jalapeno pepper with the garlic. Traditionally served with a poached egg atop each serving. Ingredients:
2 tbsp extra virgin olive oil |
1 medium onion |
2 cloves garlic, minced |
3 red bell peppers, thinly sliced (or combine red yellow and orange peppers) |
14 oz diced tomatoes, drained of some but not all juice |
1/2 tsp dried thyme |
1 ground black pepper to taste |
Directions:
1. Heat the oil in a large nonstick skillet or heavy casserole over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Cook, stirring often, for five minutes, and add 1/2 teaspoon salt. Continue to cook for another five minutes until the peppers are tender.
2. Add the tomatoes, thyme, salt and pepper, bring to a simmer. Continue to simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat, and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
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