A delicious Umbrian bell pepper stew, slow-cooked for one hour…
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 garlic clove
- 400 g peeled tomatoes
- extra virgin olive oil
- water 500 ml
Heat 5-6 tbsp of olive oil in a large pan and fry the sliced onions and the crushed garlic for 10-12 minutes until it is softened.
Cut the bell peppers into slices and put them in the pan. Stir. Cook for 10 minutes.
Add the tomatoes and salt to taste. Stir.
Pour the water to cover the peppers and simmer for 1 hour over a low flame.