This is one of my tastebud crash dummies’ highly recommended side dishes – stewed sweet peppers. It’s a really simple dish. What you need most experience in, is waiting. Stewed sweet peppers take time to create, but the pay off is great. This side dish looks and tastes amazing.

 

Stewed Sweet Peppers by Diverse Dinners

 

The sweet peppers are the major ingredient and taste force in this dish, but they need the rest of the ingredients to add dimension. Shallots and garlic provide further savory sweetness, poblano and thyme cuts the sweetness with an earthy taste and the potatoes take on all of the flavors and brings them together to make a superb side dish.

You will be ever so happy once this dish is complete, and hard pressed not to just eat it out of the pan. The sweetness of the peppers once stewed is extraordinary. If you like, you can even serve as an appetizer or cocktail party bite. Just pile your stewed sweet peppers on top of pieces of toasted bread, drizzle with olive, and you have bruschetta.

I served stewed sweet peppers as a side dish, last week, with grilled ribeye steaks. My tastebud crash dummies were the recipients, hence the nod of approval. We ate them on the roof with the night time air blowing through our hair and the mosquitoes biting our ankles. But we were happy, very happy indeed.

So give this recipe a try and make your friends and family happy too.

 

Stewed Sweet Peppers-2061

 

Serves 4

Stewed Sweet Peppers

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 tbsp olive oil
  • 3 shallots (sliced)
  • 2 cloves garlic (sliced)
  • 1 tbsp fresh thyme leaves
  • 1 lb sweet peppers (deseeded and cut into 2" chunks)
  • 1 large poblano pepper (halved and deseeded and cut into 2" chunks)
  • 2 medium potatoes (cut into cubes, skin on)
  • 1 tsp sea salt
  • Equipment & Utensils
  • Large sauté pan with cover

Instructions

  1. Heat olive oil in large sauté pan on a medium heat, then add shallots and garlic.
  2. Sauté until aroma releases then add thyme and sauté until the aroma of the thyme releases.
  3. Add sweet peppers, poblano and potatoes.
  4. Combine ingredients thoroughly then cover and lower heat to just above simmer.
  5. Keep an eye on the pan, you don't want the ingredients to dry out. If they begin to dry out, lower the heat.
  6. Once the peppers begin to soften lower heat to lowest setting and allow ingredients to stew, for approximately 50 minutes.
  7. Once peppers and potatoes are tender, remove from heat and add sea salt, and serve.

Notes

Stewed sweet peppers can be made in advance and reheated when needed.

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https://diversedinners.com/stewed-sweet-peppers/