Roasted Bell Peppers with Sour Cream

Roasted bell peppers with sour cream is a light and flavorful stew. The key to making it delicious is to use high-quality ingredients whenever possible. As the saying goes, “good chicken, good meal.” The recipe is simple, but it requires some time to roast the peppers, unless you already have roasted ones stored in your freezer. Typically, when we roast peppers, we do a large batch to freeze some for later use. Often, we roast eggplants at the same time. This way, we always have roasted peppers and eggplants available in the freezer.

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Roasted Bell Peppers with Sour Cream

This recipe for roasted bell peppers with sour cream is a simple and light dish. The peppers are roasted, peeled, and then sautéed with onions in a bit of oil. After a few minutes of cooking, sour cream and salt are added to create a creamy, flavorful dish. It's typically served hot with bread or polenta. The key to success is using high-quality ingredients and allowing the peppers to roast properly for a rich taste.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main courses

Cuisine International

Servings 4

Difficulty Medium

Equipment

1 pot

1 kitchen knife

Ingredients

  

1x2x3x

• ▢ 1 kg red bell peppers can be another color as well
• ▢ 300 g sour cream
• ▢ 1 onion
• ▢ 2 tbsp sunflower oil or olive oil
• ▢ 1/3 tsp salt to taste

Instructions

 

• Wash the peppers and let them drain. Next, begin roasting them either on the stovetop (or hot plate) or on a grill outside.

  Once they are roasted, place them in a covered pot. Before putting the lid on, sprinkle some salt over them. Let them rest for 10 to 20 minutes.

  Then, rinse them under cold running water (or immerse them in a bowl of water) to peel off the skin.

  Finally, drain them in a colander.
• Once the peppers have drained well, remove the stems and seeds, then cut them into long strips. Set them aside.
• Peel and wash the onion, then chop it finely.

  Heat a bit of oil in a pot and sauté the onion until it begins to change color. Once it softens, add the roasted peppers and stir well.

  Let it cook for 10 to 15 minutes.
• Add the sour cream and salt to taste. Stir everything together, and then turn off the heat.

  Serve the dish hot with fresh bread or polenta.

  Enjoy your meal!
  

Nutrition

Calories: 287kcalCarbohydrates: 21gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 44mgSodium: 231mgPotassium: 661mgFiber: 6gSugar: 14gVitamin A: 8295IUVitamin C: 323mgCalcium: 100mgIron: 1mg

Keyword Easy stew

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