Pepper Stew

• Vegan
• Gluten free

• Produce

  • 1 14.5 can stewed tomatoes, stewed
  • 3 cloves Garlic
  • 2 Green peppers
  • 2 tbsp Parsley
  • 1/2 Red onion
  • 2 Russet potatoes

• Canned Goods

  • 4 cups Vegetable stock

• Condiments

  • 1 8 oz tomato sauce

• Baking & Spices

  • 1 Pepper, yellow
  • 1 Pepper, orange
  • 1/2 tsp Pepper
  • 1 Red pepper
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on bowl-me-over.com

Description

Directions

• In a heavy bottom stock pot over medium heat, add the olive oil. Add the onion & saute for 4-5 minutes until it just begins to brown. Add the garlic and red pepper flakes. Saute until the garlic becomes fragrant, about 30 seconds.
• Add all of peppers, potatoes, salt and pepper and saute for 10 minutes until the peppers really begin to soften.
• Add in the tomato sauce, stewed tomatoes and vegetable stock. Bring to a boil, reduce to a low simmer. Continue simmering, uncovered on the stove for one hour. Give the stew a good stir every ten to fifteen minutes to keep it from sticking on the bottom and to release the starches in the potatoes.
• If desired sprinkle with chopped parsley just before serving. Serve with crusty bread for an easy, flavorful meal!