Bell peppers are one of the few vegetables that taste better cooked well rather than eaten raw or just quickly sautéed. Raw, a bell pepper has a bitterness that I find unpleasant, especially in an unripe, or green, bell pepper. Raw or undercooked bell peppers don’t blend well with other flavors. (A sign of a novice cook is one who puts brightly colored raw bell peppers in everything, whether or not they taste good.)
My favorite way to eat bell peppers is in a compote, in which they are stewed until their cell walls break down and they become tender and sweet. This recipe for stewed peppers uses a good amount of onions, canned tomato puréeand a touch of vinegar and capers to balance out the vegetal sweetness of the peppers. If you like it spicy, use more chile flakes.
It goes especially well with broiled sausages, polenta , or with grilled fish or chicken.
Stewed Peppers
Makes 8-10 servings as a side dish
Ingredients
1 tablespoon extra virgin olive oil
2 cups red onions, thinly sliced
2 cups yellow bell peppers,seeds and ribs removed, thinly sliced
2 cups red bell peppers, seeds and ribbed removed,thinly sliced
6 cloves garlic, thinly sliced
½ cup tomato puree
1 teaspoon toasted ground fennel seed
Pinch chili flakes
1 tablespoon capers
1 tablespoon red wine vinegar
Kosher salt
Directions
In a Dutch oven, heat the extra virgin olive oil over medium heat. Add the red onions and a pinch of salt and cook until tender and slightly colored, stirring occasionally, about 5 minutes. Add the yellow and red peppers and a pinch of salt and cook until tender, about 12 minutes.
Add the tomato purée, fennel seed, chile flakes, capers and vinegar and simmer over low heat for about 1 minute.
Adjust the seasoning. Cool and refrigerate covered for up to a week. Can be served warm or at room temperature.
