Stewed Peppers With Tomatoes Onions And Garlic Recipes

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STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC



Stewed Peppers with Tomatoes, Onions and Garlic 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

Time 45m

Yield Serves 6

Number Of Ingredients 7

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, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

JERSEY FRESH STEWED TOMATOES



Jersey Fresh Stewed Tomatoes image

This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.

Provided by SHORECOOK

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 8

Number Of Ingredients 11

6 large tomatoes - peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch

Steps:

  • Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
  • Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC



STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC image

Yield 6 servings

Number Of Ingredients 7

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:

  • 1. Heat the oil in a large nonstick skillet or heavy casserole over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Cook, stirring often, for five minutes, and add 1/2 teaspoon salt. Continue to cook for another five minutes until the peppers are tender. 2. Add the tomatoes, thyme, salt and pepper, bring to a simmer. Continue to 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. Variations: French Piperade Substitute one large green pepper, or two small ones, for one of the red peppers. Add one minced jalapeño or serrano chile. At the end of step two, beat six to eight eggs in a bowl and stir into the pepper mixture. Cook, stirring over low heat, until the eggs are just set but still creamy. Remove from the heat, divide among four plates, and serve. North African Chakchouka Use two green peppers, two red peppers, and two Anaheim peppers. Increase the tomatoes to 1 1/2 pounds. Along with the tomatoes, stir in one teaspoon harissa or more to taste. (Harissa is a North African chile paste; you can find it in Mediterranean markets.) Add 1/2 teaspoon ground coriander seeds, 1/4 teaspoon ground caraway seeds, and 1/8 teaspoon cayenne. When the stew has cooked down to a thick, fragrant mixture, stir in two tablespoons of parsley. Taste and adjust seasonings. With the back of your spoon, make four depressions in the vegetables. Break an egg into each depression. Cover and cook for five to six minutes until the eggs are set. Sprinkle the eggs with salt, pepper and parsley, and serve.

STEWED TOMATOES AND ONIONS



Stewed Tomatoes and Onions image

Make and share this Stewed Tomatoes and Onions recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup chopped green bell pepper
1/4 cup thinly sliced celery
1 small onion, chopped
1 clove garlic, minced
3 cups peeled chopped tomatoes
1 tablespoon red wine vinegar
1/8 teaspoon fresh ground black pepper

Steps:

  • To peel tomatoes: Cut a small, shallow X into the bottom of each tomato.
  • Place into boiling water for 1 minute and then immediately plunge into ice water.
  • Remove, dry and peel skin.
  • Chop tomatoes.
  • Coat a large nonstick skillet with cooking spray.
  • Heat over medium high until hot.
  • Add the celery, bell pepper, onion and garlic.
  • Saute for about 5 minutes until vegetables are tender.
  • Add the chopped tomatoes, vinegar and black pepper.
  • Bring to a boil.
  • Cover, reduce heat and simmer for about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 25, Fat 0.2, SaturatedFat 0.1, Sodium 8.7, Carbohydrate 5.6, Fiber 1.5, Sugar 3.2, Protein 1.1

STEWED ZUCCHINI, PEPPERS AND TOMATOES



Stewed Zucchini, Peppers and Tomatoes image

This tasty side dish is easy to put together, cooks quickly, and can be served hot, cold, or at room temperature. Recipe was given me by a sweet friend who I worked with many years ago.

Provided by superbuna

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices and cubed (about 6 ounces)
5 finely minced garlic cloves
3/4 lb tomatoes, skinned and diced or 1 lb canned tomato, drained
1 tablespoon minced flat leaf parsley
salt
pepper

Steps:

  • Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
  • Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
  • Then turn up heat to reduce liquid.
  • Stew should be thick, not soupy.
  • Serve hot, cold, or at room temperature.

Nutrition Facts : Calories 136.1, Fat 10.5, SaturatedFat 1.5, Sodium 12.2, Carbohydrate 10.4, Fiber 2.6, Sugar 5, Protein 2.1

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