Stewed Bell Peppers and Onions

2012-09-13
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:30 h
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  • Italian Seasoning

Nutritional Info

This information is per serving.

  • Calories

    70
  • Calories from Fat

    30
  • Total Fat

    4
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    0mg
  • Sodium

    179mg
  • Carbohydrates

    9g
  • Dietary Fiber

    2g
  • Sugar

    3g
  • Protein

    1g
  • Serving Size

    4 oz (115g)

Stewed Bell Peppers & Onions is popular in both northern and southern Italy. It’s ingredients of bell peppers, onions, and tomatoes are often listed as superfoods providing many health benefits while being very low in calories. A 4-oz. serving has just 70 calories.

You can serve Stewed Bell Peppers & Onions as a hot or cold as an antipasto, a vegetable side dish, snack, or sandwich.

While visiting the northern Italian town of Gordona, we dined at a restaurant that served Stewed Bell Peppers & Onions with green beans pictured below. You can add broccoli, carrot, or other vegetables for dozens of variations.

Leftovers can be stored in an airtight container up to 7 days.

Northern Italian Stewed Bell Peppers & Onions

 

Ingredients

  • 3 large bell peppers (600g)
  • 2 onions (300g)
  • 1 can (400g) diced or stewed tomatoes
  • Kosher salt to taste
  • Red pepper flakes to taste
  • Hot pepper sauce to taste
  • 2-3 tablespoons (30-45ml) fresh Italian parsley chopped
  • 1-2 tablespoons (15-30ml) fresh basil chopped
  • 1-2 tablespoons olive oil

Method of Preparation

Step 1

Rinse peppers, remove stem, seeds and white membrane and slice about 1/4 inch thick. Clean onions, slice in half and then cut each half into 1/4 inch slices.

Step 2

Heat oil in a large skillet or wok over medium heat and add peppers and onions. Saute, stirring occasionally, 5 to 10 minutes or until onions are translucent.

Step 3

Add tomatoes, parsley and basil. Season with salt, pepper flakes and hot sauce to taste. Stir to combine, reduce heat to low, partially cover pan, and simmer 30 minutes stirring, occasionally, or until most of the liquid has evaporated. Check and adjust seasoning about half way through stewing the peppers and onions. Serve hot or cold

 

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