RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Peppers, Spicy Stewed - pareve
3 to 4 tablespoons vegetable oil 2 large onions, chopped 4 to 6 large green or red bell peppers, cored and diced small 4 large cloves garlic, chopped 3 (28-ounce) cans plum tomatoes, drained and chopped 1/2 teaspoon hot red pepper flakes, or to taste Salt Freshly ground black pepper Heat oil in large, wide casserole over low heat. Add onions and cook, stirring often, about 5 minutes or until soft but not brown. Add peppers and garlic; cook, stirring often, about 10 minutes or until peppers soften. Add tomatoes, red pepper flakes and dash of salt and pepper. Cook, uncovered, over medium heat, stirring often, 30 to 40 minutes or until stew is thick. Taste and adjust seasonings. Yield: 4 to 6 servings. [Posted as part of a collection of latke toppings.] Source: "Top Latkes with Smorgasbord of Sauces" Faye Levy ST. LOUIS POST DISPATCH (on-line edition), 12/6/93
