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Bell pepper with tomatoes in a frying pan

Skillet Bell Peppers in Tomato Sauce

A versatile vegetarian side made from bell peppers! A great, well-balanced dish from a handful of ingredients, and a wonderful companion to just about any main. Strips of meaty bell pepper in a rich tomato sauce — so good! And it's a way to bring summer's vegetable flavors to your table even in winter.

MariaS

Recipe author

Bell pepper with tomatoes in a frying pan

Composition / ingredients

Servings:

Bell pepper

250

Tomatoes

400

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 50 % 5 g

Carbohydrates 40 % 4 g

67 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather what you'll need for skillet bell peppers with tomatoes: sweet bell peppers (ideally red, meaty ones), tomatoes, vegetable oil, salt, and ground black pepper. The best tomatoes here are in-season, field-grown, juicy, and sweet.
Step 2:

Rinse the bell peppers well, cut them in half lengthwise, and remove the core, seeds, and stem. Trim out the inner membranes and shake out any leftover seeds. Cut the pepper into short strips or medium cubes.
Step 3:

Rinse the tomatoes well and cut them into large pieces (remove the stem ends). Put them in a blender and purée until as smooth as possible.
Step 4:

Heat the vegetable oil in a skillet and add the chopped bell pepper. Sauté over medium heat, stirring with a spatula, for 3–4 minutes.
Step 5:

Add the tomato purée, salt, and ground black pepper. You can also toss in a couple of allspice berries and a bay leaf. Stir and bring to a boil. Cover the skillet and simmer for 10–15 minutes over low heat.
Step 6:

The peppers should soften and the sauce should thicken and smooth out. Take the finished dish off the heat, let it cool, and serve. Garnish with chopped fresh herbs to taste.

Instead of fresh tomatoes, you can use frozen or canned ones in their own juice — or a good tomato juice with pulp (homemade is best). You can also use bell peppers frozen from summer. This dish is best served chilled; letting it sit in the fridge for a couple of hours lets the flavors come together.