Soups

Pepper and Fennel Stewed Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 peppers, colored, cleaned
  • 1 tuber / n fennel, cleaned
  • 1 large onion (s)
  • 2 tablespoon, heaped tomato paste
  • 1 pinch (s) salt
  • 1 pinch (s) pepper
  • 1 clove garlic, diced
  • 1 piece (s) ginger, diced
  • 1 tablespoon herbs, dried, e.g., thyme, marjoram, oregano
  • 1 tablespoon olive oil
Pepper and Fennel Stewed Vegetables
Pepper and Fennel Stewed Vegetables

Instructions

  1. Cut the vegetables into strips or cubes.
  2. Heat the olive oil in a pan and sauté the onion, fennel and peppers. Add garlic and ginger and sauté briefly. Add the tomato paste and toss. Add the spices and toss again. Put the lid on and simmer on a low heat for about 15 minutes until the vegetables are cooked but still firm to the bite.
  3. Meat dishes go well with it.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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