Stewed peppers

Stewed peppers

Papriche stufate

By
From
Encyclopedia of Food and Cookery
Serves
4

One of the many Italian dishes starring peppers. Serve hot with grilled chops or sausages, or at room temperature as part of an antipasti tray.

Ingredients

Quantity Ingredient
125ml olive oil
1 garlic clove, flattened with a heavy knife
6 green or yellow peppers, cored, seeded and cut into strips
4 large, ripe tomatoes, peeled and chopped
freshly ground black pepper
salt
2 tablespoons parsley, finely chopped, to garnish

Method

  1. Heat oil in a frying pan and fry garlic gently until golden brown, then discard garlic. Add pepper strips and cook gently for 5 minutes.
  2. Cover with tomatoes and season with salt and pepper. Continue cooking until tomatoes are reduced to a thick sauce. Serve hot or cold, garnished with parsley.
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