This “pepper stew” is wonderful with grilled or roasted meats, or as an addition to an antipasti table. I made this on our trip in Umbria while we were staying in the farmhouse we rented. The terrace is surrounded by fragrant lavender that you can see in the background of the photo. Since I like a bit of spice, I add one or two hot peppers into the mix of sweet peppers, but feel free to leave them out if you prefer. When peppers are in season, I am always looking for new ways to prepare them, and this has become one of my favorite pepper recipes. Depending on my mood, I may add other vegetables such as mushrooms and celery, but I always start out with the basic recipe below.
Deborah Mele 2011
- 4 to 5 Mixed Red and Yellow Peppers
- 2 Hot Banana Peppers (Optional)
- 6 Tablespoons Olive Oil
- 1 Medium Onion
- Salt & Pepper
- 2 Cloves Minced Garlic
- 1 (14 oz.) Can Chopped Tomatoes
- Fresh Chopped Parsley
- Wash and dry all of the peppers.
- Cut off the tops, and cut in half, removing seeds and membranes and slice into 1 inch strips.
- Slice the onion into thin slices, and cut these slices into quarters.
- Heat the olive oil in a large, heavy pan, and add the onions, garlic and peppers.
- Cook for about 10 minutes on medium heat, stirring frequently, until both the onions and peppers have softened and taken on some color.
- Add the tomatoes, and reduce heat to a simmer.
- Season with salt and pepper and cook for an additional 30 to 40 minutes, adding a little water if the mixture seems to be drying out too much.
- Add the parsley, and cook an additional 5 minutes.
- Taste once more, and adjust seasonings if needed.
- Place mixture into a platter, and allow to come to room temperature.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 151 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 58mg Carbohydrates: 7g Fiber: 2g Sugar: 2g Protein: 1g