Some versions of this easy stew, known as piperade in Southern France, or piperrada in northern Spain, call for roasting and peeling the peppers before sauting them. This will give the stew a light, smokey flavor. Search “Marinated Red Peppers” for roasting instructions.

2 – 3 T olive oil
1 large onion, chopped
2 – 3 large red or green peppers, cored and cut in small dice
2 large garlic cloves, minced
1-1/2 to 2 lbs tomatoes, peeled, seeded, and chopped
1/2 t red pepper flakes, or to taste
salt and pepper, to taste

1. Heat oil in a large, wide casserole over low heat. Add onions and cook, stirring often, for about 5 minutes or until soft but not brown. Add peppers and garlic and cook, stirring often, for about 10 minutes, or until peppers soften.

2. Add tomatoes, pepper flakes, and a bit of salt and pepper to taste. Cook, uncovered, over medium heat, stirring often, about 30 to 40 minutes or until stew is thick. Taste for seasoning.

3. Serve as a side dish or a pasta sauce.