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Bell Pepper, Zucchini & Tomato Stew

A basic, hearty tomato based stew that can work as on its own or as an accompaniment to baked chicken or fish. Chicken can also be added for a little more heartiness. Sweet onions and bell peppers carry the flavor.




Ingredients (serves 2)

1 large sweet onions - chopped

1/2 medium sized red bell pepper - chopped

1/2 medium sized green bell pepper - chopped

1 medium zucchini - chopped (half moons, 1/2 inch thick)

2 Tbsp Tomato paste or 1/2 cup of crushed tomatoes/tomato sauce.

optional: garlic, eggplant, olives

optional; cheese - goat cheese , feta

Optional: 1 chicken breast - chopped into 1inch cubes.

Chicken seasoning - Onion powder, Salt, Paprika, Garlic Powder.


Steps

  • In a medium to large skillet, preferably non stick, set to medium heat, add bell peppers,onions and zucchini with 1 Tbsp of olive oil. Season with salt, black pepper and continue to stir for 5 minutes.

  • If using chicken, start the chicken on medium heat and stir fry for 5 minutes before adding vegetables and more olive oil.

  • Add the tomato paste, or crushed tomatoes and continue to stir. Add a touch of water to help incorporate the tomato throughout the dish and help cook down the vegetables.

  • Check the doneness of the zucchini, and cover the pot if it needs more time to soften.

  • If cooking chicken, make sure the insides are cooked through, adding a touch of water and covering the skillet if needed.

  • Add cheese (optional) after the skillet is removed from the heat.




(adding tomato paste to the half cooked vegetables)



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