About this recipe

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Why you’ll love it

One-pan, 40-minute classic—juicy veg, zero dairy, maximum flavor. ⚡

Ingredients

• 🫗 Sunflower oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🧅 Onion, small dice: 200 g (1⅓ cups / 7 oz)
• 🫑 Bell peppers (mixed colors), strips: 600 g (4 cups / 21 oz)
• 🍅 Tomatoes, peeled & chopped (or canned): 500 g (≈3 cups / 17.6 oz)
• 🧄 Garlic, minced: 6 g (2 cloves / 0.2 oz)
• 🌶️ Sweet paprika: 6 g (2 tsp / 0.21 oz)
• 🌶️ Hot paprika or chili flakes (optional): 1 g (¼ tsp / 0.04 oz)
• 🌿 Bay leaf: 1
• 🧂 Salt: to taste (≈7 g / 1¼ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 💧 Water, as needed: 60–120 ml (¼–½ cup / 2–4 fl oz)
• 🌿 Parsley, finely chopped (finish): 8 g (2 tbsp / 0.28 oz)
• 🍬 Pinch of sugar (optional, to balance): 1 g (¼ tsp / 0.04 oz)

Preparation

• 1 Warm oil in a wide pan. Sauté 🧅 onion with a pinch of salt 5–6 min until glossy.
• 2 Add 🫑 peppers; cook 8–10 min until softened and sweet. Stir in 🧄 garlic 30 sec.
• 3 Off heat, stir in 🌶️ paprika(s). Add 🍅 tomatoes, bay leaf, salt, pepper, and a splash of water.
• 4 Simmer uncovered 12–15 min, adding water as needed, until thick but juicy. Adjust salt/acid (pinch of sugar if very tart).
• 5 Discard bay; fold in 🌿 parsley. Rest 2–3 min and serve with warm bread or polenta.

Timing details

Nutrition

Estimated values per serving.

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