Stewed Peppers with Tomatoes, Onions and Garlic

By Martha Rose Shulman

Stewed Peppers with Tomatoes, Onions and Garlic
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(52)
Comments
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There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d’espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.

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Ingredients

Yield:Serves 6
  • 2tablespoons extra virgin olive oil
  • 1medium onion, chopped
  • 2plump garlic cloves, minced
  • 3large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
  • 1(14-ounce) can chopped tomatoes, drained of some but not all of its juice
  • 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

86 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 427 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add ½ teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.

  2. Step 2

    Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and 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.

Ratings

4 out of 5
52 user ratings
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Comments

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LisaD

This is a great dish to make after a trip to the farmer's market. I wanted a one pot meal so I used 4 fresh tomatoes instead of canned, added a can of cannellini beans and 4 oz of whole wheat pasta (cooked) and it was a great vegetarian meal in one pot, olive oil and fresh basil at the end. Def a keeper.

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