Bell pepper stew
- 2 rote und gelbe Jolife Paprikaschoten
- 200 g Jolife Piccadilly Tomaten
- 1 Knoblauchzehe
- 1 Winterzwiebel
Remove the stem, seeds and white filaments from the bell peppers. Cut the peppers into slices, about 1 inch thick. Sauté a garlic clove and a chopped spring onion in a large pan. When the onion has wilted add the bell peppers. Cook for 15 minutes, season with salt and pepper and add the tomatoes cut in half. Cover with a lid and continue cooking for 15 minutes more. Discard the garlic and serve the bell pepper stew with a meat dish.