These two classic recipes, are traditional dishes made with fresh peppers, tomatoes, and onions. Both are simple, flavorful, and perfect as side dishes or light meals. They highlight the best of homemade cooking using natural, wholesome ingredients.
Rustic stew Ingredients:
- 4 large red bell peppers (about 2 pounds)
- 4 ripe tomatoes (about 2 pounds)
- 2 medium onions
- 1 hot chili pepper (optional)
- 1 teaspoon black pepper
- 1 cup vegetable oil
- Salt to taste
- Fresh parsley for garnish
Instructions:
- Wash and dry the bell peppers. Roast them over an open flame, grill, or under the broiler until the skin is blackened and blistered. Place the hot peppers in a sealed plastic bag or covered bowl to steam for 15 minutes, then peel off the skins and roughly chop the peppers.
- Blanch the tomatoes in boiling water for 30 seconds, then transfer to cold water. Peel off the skins and chop the tomatoes. Set aside.
- Slice the onions into rings. Heat the oil in a large pan over medium heat and sauté the onions for about 10 minutes, stirring often to avoid browning.
- Add the chopped roasted peppers to the onions. Cook for another 10 minutes, stirring occasionally.
- Add the chopped tomatoes, black pepper, salt, and hot chili pepper if using. Cover and simmer on low heat for about 1 hour, stirring occasionally. Uncover the last 10 minutes to thicken the sauce.
- Sprinkle fresh chopped parsley on top before serving. This stew is great as a side dish with meat or eggs or can be enjoyed on its own.
Paprikash
This is a traditional dish passed down through generations, known either as Paprikash. Regardless of the name, it’s a delicious recipe made with fresh peppers, onions, and tomatoes—simple, wholesome ingredients from home gardens. Often served as a side dish, it can also be enjoyed on its own or paired with meat or eggs.
Ingredients:
- 2 medium onions, chopped
- 5 red bell peppers, chopped
- 3 medium tomatoes, peeled and chopped
- 3 tablespoons cooking oil (vegetable or olive oil)
- 1 teaspoon ground paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions:
Heat oil in a pot over medium-low heat. Add chopped onions and cook gently, stirring occasionally to avoid burning, until soft and translucent (about 8 minutes). Add chopped peppers, cover the pot, and cook on medium heat, stirring occasionally, until the peppers soften (about 10-12 minutes).
Add the peeled and chopped tomatoes and cook uncovered until the mixture thickens and flavors meld, about 15 minutes. Season with salt, black pepper, and ground paprika. Stir in fresh parsley just before serving.
Serve warm as a side dish or with eggs or meat for a complete meal.
