Pepper Stew Recipe

Pepper Soup in aluminum stock pot with ladle of soup.

This thick and hearty Peperonata stew is simple and delicious You'll love this easy recipe!

Course Soups and Stews

Cuisine Vegan and Vegetarian

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 152kcal

Author Deb Clark

Cost $10

Ingredients

2 green peppers
1 yellow pepper
1 red pepper
1 orange pepper
2 cups russet potatoes about 4 cubed
½ red onion finely chopped
3-4 cloves garlic minced
8 ounces tomato sauce
14.5 ounce can stewed tomatoes
4 cups vegetable stock
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
3 tablespoons olive oil
2 tablespoons chopped parsley optional for garnish

Instructions

In a dutch oven over medium heat, add the olive oil. Add the onion & saute for 4-5 minutes until it just begins to brown. Add the garlic and red pepper flakes. Saute until the garlic becomes fragrant, about 30 seconds.
Add all of peppers, potatoes, salt and pepper and saute for 10 minutes until the peppers really begin to soften.
Add in the rest of the ingredients: tomato sauce, stewed tomatoes and vegetable stock. Bring to a boil, reduce to a low simmer. Continue simmering, uncovered on the stove for one hour.
Give the stew a good stir every ten to fifteen minutes to keep it from sticking on the bottom and to release the starches in the potatoes.
If desired sprinkle with chopped parsley just before serving. Serve with crusty bread for an easy, flavorful meal!

Notes

This soup can be made ahead and will keep in the refrigerator up to three days. I do not recommend freezing this soup - it should be enjoyed when it's fresh!

Nutrition