Canned Tomato, Bell Pepper, and Onion Stew for Winter
Stock up on vitamins — put up a batch of vegetable stew! It's healthy and delicious. This stew works great as a base for all kinds of dishes, and it's especially handy in winter when fresh vegetables are hard to come by. You can also just spread it on bread for a fantastic open-faced sandwich!
kisik07
Recipe author
Canned Tomato, Bell Pepper, and Onion Stew for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 22 %
2 g
Carbohydrates 67 %
6 g
43 kcal
GI:
100
/
0
/
0
- Wash the vegetables thoroughly. Peel the carrots and onions; core the peppers and remove the seeds. Cut the peppers, carrots, and onions into cubes (about 1/2 inch / 1–1.5 cm). Drop the tomatoes into hot water for 5 minutes, then peel off the skins. Cut them into medium pieces. Heat a heavy-bottomed pan, pour in the vegetable oil, and add the onions. Cook, stirring now and then. Once they're soft, add the carrots. Cook until half-done. Then add the peppers to the onions and carrots, salt to taste, and keep simmering over low heat. After about half an hour, add the tomatoes, stir everything well, and let it keep simmering. After an hour to an hour and a half the stew is ready, and you can pack it into sterilized jars. Seal tightly with sterilized lids and leave to cool in a warm spot. Store the vegetable stew in a cool place through the winter. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
Similar recipes
Related and additional categories: