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Slow-Cooked Peppers

Serves 4


  • Onions 4
  • Garlic 4 cloves
  • Peppers 10, a mixture of red, yellow and orange ones
  • Ripe Tomatoes 5
  • Sunflower Oil 100 ml
  • Sea Salt and Freshly Ground Black Pepper
  • Flat-Leaf Parsley a few sprigs, optional

Cook It

  1. Peel and finely slice the onions and garlic. Halve the peppers, remove and discard the core and seeds, and cut into even sized pieces, around 2–3cm. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.
  2. Place a wide flameproof casserole on a medium heat, drizzle in the sunflower oil and add all the ingredients. Season generously, with a teaspoon each of salt and pepper, and start to fry. After 10 minutes, reduce the heat to low and fry for around 1½ — 2 hours. Stir occasionally, until you have a thick, rich and meltingly soft stew. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley, if you like.

Reprinted from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (C) 2022. Reproduced by permission of Bloomsbury. All rights reserved.

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