Stewed multi-colored peppers with thyme and garlic
8 servings
45 minutes
Braised colorful peppers with thyme and garlic is a bright and aromatic dish of Russian cuisine. It combines the sweetness of red and yellow peppers with the spicy aroma of thyme and the rich sharpness of garlic. This dish evokes a summer garden soaked in sunshine and fresh herbs. Braising in olive oil makes the peppers tender, while adding balsamic vinegar gives them a slight tang that enhances the flavor. This dish is perfect as an appetizer on its own or as a side to meat and fish. It can be served hot or chilled, allowing the flavors to fully unfold. The simplicity of preparation makes this recipe accessible even for beginners, while its rich taste provides true gastronomic pleasure.
1
Remove seeds from the peppers, cut into 4 pieces, then slice thinly into strips.
- Red sweet pepper: 3 pieces
- Yellow bell pepper: 3 pieces
2
Heat olive oil in a large pot over medium heat. Add peppers, garlic, and thyme, and cook, stirring, for 5 minutes until golden brown.
- Extra virgin olive oil: 80 ml
- Red sweet pepper: 3 pieces
- Yellow bell pepper: 3 pieces
- Garlic: 8 cloves
- Fresh thyme: 4 stems
3
Pour in water and slightly reduce the heat. Cover with a lid and cook, stirring, for 20 minutes until the peppers are soft.
- Water: 2 tablespoons
4
Add vinegar, cover, and cook for another 5 minutes or until the liquid thickens slightly. Season with salt and pepper and remove from heat. Transfer to a serving bowl and serve immediately.
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste