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Name: Stewed Peppers with Tomatoes, Onions and Garlic
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 plump garlic cloves, minced; 3 large 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; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; Salt and freshly ground pepper to taste

PEPPERS ONIONS AND TOMATOES RECIPES

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC RECIPE ...

Stewed Peppers with Tomatoes, Onions and Garlic Recipe ... image

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.

Provided by Martha Rose Shulman

Total Time 45 minutes

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large 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
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Steps:

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 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
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.

Nutrition Facts : @context http//schema.org, Calories 86, UnsaturatedFatContent 4 grams, CarbohydrateContent 11 grams, FatContent 5 grams, FiberContent 3 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 427 milligrams, SugarContent 2 grams

ROASTED TOMATOES WITH PEPPERS & ONIONS | JUST A PINCH

Roasted Tomatoes with Peppers & Onions | Just A Pinch image

This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley , and thy are delicious. These were gone so fast that I barely had time to get a picture before they went into the oven, let alone after they came out. The flavors are so fresh & tasty. I will be making them again real soon and get another picture or two.

Provided by Rose Mary Mogan @cookinginillinois

Categories Vegetables

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2-2 pint(s) grape or cherry tomatoes
2 stalk(s) celery chopped
1 large yellow onion chopped
2 large jalapeno peppers, seeded & chopped
3 medium hungarian peppers, seeded & choped
1 medium bell pepper, seeded & chopped
3-4 tablespoon(s) extra virgin olive oil
3-4 clove(s) garlic minced
2 teaspoon(s) steak seasoning, or kosher salt & course ground pepper
3-4 tablespoon(s) fresh chive, chopped

Steps:

Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.

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