Sweet peppers stewed with garlic and chili
6 servings
30 minutes
Sweet peppers stewed with garlic and chili is a vibrant and aromatic dish of Japanese cuisine that combines rich flavors of vegetables and spices. The origins of this recipe can be found in traditional Japanese cuisine, where stewed vegetables hold an important place. Red, yellow, and orange sweet peppers infused with the aromas of garlic, cumin, and chili create a rich, slightly spicy flavor with soft sweet notes. Tomato puree adds a slight tanginess and thickens the texture. The dish is perfect as a standalone appetizer or a side to meat and fish dishes. Served warm, it reveals the full depth of flavor.
1
Wash the peppers, cut in half, remove the seeds, and slice into strips.
- Fresh red bell pepper: 300 g
- Fresh yellow bell pepper: 300 g
- Orange sweet pepper: 300 g
2
In a large pot, place crushed cumin seeds, roast them, pour in oil, and heat.
- Caraway seeds: 2 teaspoons
- Olive oil: 3 tablespoons
3
Add chopped peppers, minced garlic, chili, and cook for about a minute, stirring. Cover and simmer on low heat for 30-40 minutes, until the peppers are soft.
- Fresh red bell pepper: 300 g
- Fresh yellow bell pepper: 300 g
- Orange sweet pepper: 300 g
- Garlic: 10 cloves
- Mild chili powder (no heat): 2 teaspoons
4
Remove the lid, increase the heat, and stir in the tomato puree. Cook for another 15 minutes until the excess liquid evaporates. Add salt.
- Tomato puree: 5 tablespoon
- Salt: to taste
5
Serve the dish warm.
