BELL PEPPERS, TOMATO AND STEW
Eggplant stew - A lovely and refreshing choice for a family meal. This Vibrant color, robustly flavored Eggplant stew is loaded with Onions, Red bell peppers, Yellow bell peppers, Green bell peppers, and Scallions.
Provided by Lola Osinkolu
Categories Breakfast
Time 30m
Number Of Ingredients 16
Steps:
- Trim the stem of the Garden Egg and cut into small Cubes.
- Pour the cut Garden Egg in a glass bowl, sprinkle with some Salt and pour hot water over it and leave it to soak for 5 to 10 minutes.
- Meanwhile, preheat the Olive oil in a skillet, add the Diced Onions and cook till it becomes translucent about 3 to 5 minutes
- Add the Chili Flakes and minced Garlic cook for another 2 minutes
- Stir in the Diced Tomatoes, and season with Salt, Paprika and Black Pepper. Cover it up and leave to simmer for another 3 to 5 minutes
- Add the Smoked Fish (Seasoning Cube) and stir in the stock. Then, add the Garden Egg, mix well and leave to cook for about 10 to 15 minutes until the pulp becomes tender.
Nutrition Facts : Calories 125 kcal, Carbohydrate 17 g, Protein 8 g, Fat 3 g, Cholesterol 13 mg, Sodium 274 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
HUNGARIAN TOMATO-PEPPER STEW (LECSó)
Steps:
- Gather the ingredients.
- In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
- Add pepper strips and cook another 15 minutes.
- Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 536 mg, Sugar 6 g, Fat 5 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g
STUFFED BELL PEPPER STEW
I love stuffed peppers but hate all the work. This is a stew that takes like stuffed peppers. We love this stew!
Provided by bmcnichol
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven brown beef and drain off fat.
- Add the peppers to the browned meat and sauté for 3-5 minutes.
- Cook rice following instructions on box.
- Stir in the rest of the ingredients accept the rice. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
- Pour into bowls and top with mozzarella cheese if desired.
Nutrition Facts : Calories 383.1, Fat 18.9, SaturatedFat 6.8, Cholesterol 78.2, Sodium 1517.3, Carbohydrate 27.2, Fiber 4.4, Sugar 9, Protein 27.2
TOMATO, BLACK-EYED PEA, AND BELL PEPPER STEW
Categories Bean Pepper Tomato Side Sauté Stew Vegetarian Quick & Easy Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 1 minute. Stir in tomatoes with juices, black-eyed peas, and broth. Bring to simmer. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
- Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.
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