Bell Peppers Tomato And Stew Recipes

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BELL PEPPERS, TOMATO AND STEW



Bell peppers, Tomato and Stew image

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

1 EggPlant
3 Tbsp Olive Oil
1/2 Cup Diced Red Bell Pepper
1/2 Cup Diced Greed Bell Peper
1/2 Cup Diced Yellow Bell Pepper
4 Ripe Tomatoes
1 Onion
2 Green Onions
1/4 lb Smoked Salmon Fish
2 Tsp Paprika
1 Tsp Red pepper flakes
1 Cup Chicken Stock
2 Cloves Garlic
1 Tsp Bouillon powder (Optional)
Salt
Black Pepper

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

TOMATO, BLACK-EYED PEA, AND BELL PEPPER STEW



Tomato, Black-Eyed Pea, and Bell Pepper Stew image

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

1/4 cup olive oil
3 cups chopped bell peppers (mix of yellow, orange, and green)
1 onion, chopped
4 teaspoons ancho chili powder or other chili powder
2 14 1/2-ounce cans fire-roasted tomatoes in juice
1 1-pound package frozen black-eyed peas
2 1/2 cups canned vegetable broth
1 1/2 cups shredded Mexican four-cheese mix

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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