PEPPERS AND TOMATOES
This is a tasty, simple recipe to use up the bumper crop of peppers and tomatoes everyone I know is enjoying. This is great alone or you can add it to stews, soups, casseroles or any other dish where it might need some flavor. Add a chopped eggplant or a big chopped onion if you have one. Freezes very well. The recipe says to seed the tomatoes but sometimes if I'm in a hurry I don't.
Provided by riffraff
Categories Peppers
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
- You may use the grill for this if you don't want to heat up the house.
- Remove the stems and seeds and skins from the peppers and quarter them.
- Do not rinse them.
- Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
- Turn heat to medium and cover.
- Trun off the heat after 30 minutes.
- There will be quite a bit of liquid in the pan.
- Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 290.9, Fat 21.5, SaturatedFat 3.1, Sodium 24.8, Carbohydrate 24.9, Fiber 7.7, Sugar 14.6, Protein 5.2
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