Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 large | Onion, chopped |
| 2 larges | Green peppers, cored, seeded and cut into 1/4- to 1/2-inch dice (up to 3) |
| 2 \N | Cloves garlic, chopped |
| 1½ pounds | Ripe tomatoes, peeled, seeded and chopped |
| ¼ teaspoon | Crushed hot red pepper |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
Heat oil in deep skillet over low heat. Add onion and cook, stirring frequently, until tender but not brown, about 5 minutes. Add green peppers and garlic and cook, stirring frequently, until peppers become tender, about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to taste. Cook, uncovered, over medium heat, stirring often, until stew is thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 22, 1997.