Bell Pepper and Onion Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 bell peppers, red, yellow and orange
- 1 onion (s), preferably red, white or yellow also work, as well as spring onions
- 1 tablespoon paprika pulp or ajvar, alternatively tomato paste
- 1 teaspoon rapeseed oil
- Tomato juice pure or tomato juice with beetroot, celery
- 1 teaspoon, heaped sugar, brown
- salt and pepper
- Chili powder
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the peppers, cut them in half and remove the light-colored inner skins and seeds. Divide the pods into bite-sized pieces. Peel the onion, cut in half lengthways and cut into narrow segments.
- Heat the oil in a pan. Put the vegetables in the pan, switch back to three-quarters of the heat and let the vegetables take some color for a few minutes. Salt and pepper. Make a little space on the bottom in the middle of the pan, add the sugar and let it caramelize. Add ajvar, tomato or paprika pulp and lightly toast.
- Mix everything together properly. Now add vegetable juice as required. The result is a creamy sauce, but not a soup. Mix well, bring to the boil again and season with the spices.
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