Bell Pepper Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 onion, thinly sliced into rings
02 - 3-4 garlic cloves, minced
03 - 1 pound (450 grams) red bell peppers, sliced into long strips

→ Sauce & Seasonings

04 - 1 teaspoon vinegar made from white wine
05 - 1 cup pureed tomatoes (passata)
06 - ¼ cup high-quality olive oil
07 - ½ teaspoon granulated sugar
08 - ⅛ teaspoon finely ground black pepper
09 - ½ teaspoon salt; add more if needed later

# Instructions:

01 - Cut your bell peppers, removing all seeds and any pale-colored veins inside. Slice them into strips about ¼ inch (6 mm) wide. Then slice the onion into rings and finely mince the garlic.
02 - Warm a skillet on medium-low and add olive oil. Toss in the onion slices, cooking them for around 5 minutes while stirring occasionally. Add the garlic and keep cooking another 5 minutes, ensuring nothing browns. The onions should become soft and collapse slightly.
03 - Stir in the bell pepper strips and cook them gently for 10 minutes. Pour in the tomato passata, half the salt, and the black pepper. Mix everything, cover the skillet, and let it simmer on low heat for 30 to 40 minutes with occasional stirs.
04 - Take the lid off and add the vinegar and sugar. Simmer uncovered for 10 more minutes until the sauce thickens a bit and the peppers get really soft. Taste it and adjust the salt as needed. You can serve it warm or let it cool down and serve later.

# Notes:

01 - Red bell peppers bring the most sweetness, but orange or yellow varieties are also good options.
02 - Brown or yellow onions work best, but white or red ones are fine substitutes.
03 - If peppers tend to upset your stomach, you can peel them before cooking or use pre-roasted ones instead.
04 - Keep the heat low to avoid burning your veggies while cooking.