Roasted Red Pepper Stew Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 large red onions
6 large red peppers
6 roma tomatoes
1 head garlic
2 tsp spanish hot paprika (or more to taste)
1 tbsp kosher salt (or to taste, i like a lot)
2 tsp red pepper flakes (or to taste)
1 cup chicken stock (or 1/2 cup red wine
ground black pepper
2 tbsp olive oil, divided
olive oil
1/2-1 cup feta cheese (optional)

Directions:

Pre-heat your oven to 350°F.
Peel and then cut the red onions into 1/4ths.
Cut the peppers into 1/4ths, and de-seed.
Cut the tomatoes into 1/4ths.
Cut about 1/2 top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
If find you can simmer this as long as you like - it's delish the next day too.
When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.15 Kcal (800 kJ)
Calories from fat	82.01 Kcal
		% Daily Value*
Total Fat	9.11g	14%
Cholesterol	18mg	6%
Sodium	543.42mg	23%
Potassium	625.84mg	13%
Total Carbs	19.77g	7%
Sugars	12.2g	49%
Dietary Fiber	4.99g	20%
Protein	6.8g	14%
Vitamin C	223.6mg	373%
Iron	0.2mg	1%
Calcium	124.8mg	12%

Amount Per 100 g
Calories	55.69 Kcal (233 kJ)
Calories from fat	23.89 Kcal
		% Daily Value*
Total Fat	2.65g	14%
Cholesterol	5.24mg	6%
Sodium	158.33mg	23%
Potassium	182.35mg	13%
Total Carbs	5.76g	7%
Sugars	3.56g	49%
Dietary Fiber	1.45g	20%
Protein	1.98g	14%
Vitamin C	65.1mg	373%
Iron	0.1mg	1%
Calcium	36.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Basic Bruschetta Topping

Tomatoes, Garlic cloves, minced, Shallot, minced and 5 more..
Beer & Root Beer Bbq Sauce

Onion, chopped, Ancho chilies and 8 more..
South Texas Carne Guisada

Vegetable oil, Beef sirloin, cut into 1/2-inch cubes and 11 more..
Easy Tomato Soup

Extra virgin olive oil, Chopped onion, Chopped carrot and 7 more..
Veggie Shrimp Fettuccine

Uncooked fettuccine, Onion, chopped and 8 more..
Andouille-Stuffed Pork Chops

Andouille sausage, casings removed, Chopped onion and 11 more..
Feta, Olive and Tomato Dip

Feta cheese, cubed, Chopped parsley or 2 tbsp coriander and 11 more..