Cut the bell pepper and zucchini into small, bite-sized pieces. Quarter the onion.
First add the onion and bell pepper to the saucepan and sauté for about 5 minutes over medium heat. Then add the zucchini and the marjoram sprig and sauté for another 5 minutes over medium heat. Add the garlic, fry briefly and add the vegetable stock to the saucepan. Add the paprika powder and nutmeg. Season the stew with salt and pepper and simmer for a few minutes.