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bell peppers

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 750 grams (26 1/4 oz) bell peppers

  2. 250 grams (8 3/4 oz) tomatoes

  3. 2 tablespoons Olives

  4. 250 grams (8 3/4 oz) onions

  5. 2 tablespoons Butter

  6. Salt

  7. Pepper

  8. Sugar

  9. 2 tablespoons Pearl onions

  10. 2 tablespoons Ground cheese

  11. 75 millilitres (2.625 fl oz, 1/3 C) broth

Instructions Jump to Ingredients ↑

  1. This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Wash and deseed bell peppers and cut into stripes. Peel and slice tomatoes, chop onions coarsely. Mix well and put into watered claypot. Season broth with salt, pepper and sugar and pour over the vegetables. Close claypot and stew the bellpapers for about 60 minutes at 220 degree C (428 F). Quarter pearl onions, slice olives and mix with the hot bell peppers. Mix sauce with cheese.

  2. Serve with rice which is mixed with chopped parsley and ham stripes. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels on Jun 29, 1997

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