Roasted Red Pepper Stew
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted red pepper stew is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The roasted peppers give it such a deep, rich flavor, and I love that they're packed with vitamin C which is great for your immune system. The best part is how forgiving this recipe is. You probably have most of these ingredients in your kitchen already, so it won't break the bank, and honestly, the technique is so straightforward that even if you're not confident in the kitchen, you'll nail it. The result is a warming, comforting bowl of pure comfort that my whole family requests again and again.
Ella x
Ingredients
- 4 gred bell peppers(diced)
- 1 kgonions(chopped)
- 2 cmginger(grated)
- 3 clovesgarlic(minced)
- 473 mltomatoes(crushed)
- 1 cancanned tomatoes(drained)
- 200 mlred wine(optional)
- 1 Lchicken broth(low-sodium)
- 2 tablespoonsolive oil(for roasting)
- 2 piecebay leaves(fresh or dried)
- 1 sprigthyme(fresh or dried)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿t).
Tip: Use a convection setting for even roasting.
- 2
Place the red bell peppers, onions, ginger, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for 25 minutes, or until the vegetables are tender.
Tip: Stir occasionally to prevent burning.
- 3
Transfer the roasted vegetables to a large pot or Dutch oven. Add the crushed tomatoes, canned tomatoes, red wine (if using), chicken broth, bay leaves, and thyme. Stir to combine.
Tip: Bring the stew to a simmer over medium heat.
- 4
Reduce the heat to low and let the stew simmer for 10 minutes, or until the flavors have melded together.
Tip: Season with salt and black pepper to taste.
- 5
Serve the stew hot, garnished with fresh herbs if desired.
Tip: Serve with crusty bread or over rice or quinoa.
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