Stewed Bell Peppers with Tomatoes
Bright, rich, very appetizing and delicious! Stewed bell peppers with tomatoes is a wonderful vegetable diet dish you can cook during fasting and beyond. Serve it as a side dish, or offer it chilled as an appetizer or snack. Suitable for any table!
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
4
Bell pepper
5 tablespoon
Olive oil
4
Garlic
1
Tomato
1
Onion
2 tablespoon
White wine vinegar
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you stew bell peppers with tomatoes and onions in a skillet? Very easy! Prepare all the ingredients. Choose large, fleshy peppers - then the dish will be especially juicy and tasty. If possible, use peppers of different colors for a bright, appetizing look. Any tomatoes work; you can even use cherry tomatoes.
Step 2
Peel the onion and garlic. Rinse all the vegetables under cold running water. Cut the peppers in half and remove the core. Slice the peppers into large pieces.
Step 3
Chop the garlic into small pieces (you can slice it into rounds or slivers). Heat olive oil or regular vegetable oil in a heavy-bottomed skillet. Add the garlic and sauté, stirring, over high heat for a few seconds.
Step 4
Slice the onion into thin half-rings or quarter-rings. Once the oil is infused with garlic aroma, add the onion. Sauté, stirring, until lightly golden.
Step 5
Cut the tomatoes into large cubes or wedges. If desired, peel the tomatoes first. If using cherry tomatoes, cut them in half. Add the tomatoes to the skillet and cook for a few seconds.
Step 6
Now add the bell peppers to the skillet with the rest of the ingredients.
Step 7
Pour in 1/2 cup water (about 120 ml), add a couple of spoonfuls of wine vinegar, and salt to taste. At this stage you can add your favorite spices. I used a pinch of ground red paprika, thyme, and black pepper. Stir gently. Once the water comes to a boil, reduce the heat to low and stew the peppers, covered, until tender. This usually takes 40-60 minutes. Exact time depends on the peppers and how large you cut them.
Step 8
Occasionally open the lid and stir carefully. At the end, taste for salt and adjust if needed. Sprinkle with finely chopped herbs. Dill, cilantro, parsley, or green onion work well.
Step 9
Done - serve! Delicious both hot and cold!
Author note
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