Stewed Peppers (Piperies Yiahni)

Ingredients

• 600-700g of long Green Peppers

• 1 large red onion very finely chopped

• 2 crushed garlic cloves

• 1 fresh tomato and 1 can of premium plum tomatoes chopped

• 1 tbsp tomato puree or paste

• Sprig of wild Greek oregano

• 1 bay leaf

• 2-3 Tbsp Extra Virgin Greek Olive Oil (E.V.O.O)

• Rock Salt and Ground Black Pepper

• Pinch of brown sugar

  Optional

• Fresh chopped parsley to garnish

• Feta cheese to crumble over the top

Sweet, Fresh and Simple. This traditional stew of long green summery peppers makes for the perfect vegan or veggie meze. Very popular throughout Greece particularly in the summer this is a nice and easy way to get started with Greek cooking.

How to Make It

1. Remove and discard the pepper stems and seeds. Half and quarter the peppers lengthwise.

2. Add 1 Tbsp of E.V.O.O. to cast iron pot or deep skillet and place over high heat. Add the onion, cover and reduce heat to low and cook/ sweat onions until soft. Approx 10 mins.

3. Next stir in the garlic, add the peppers, pinch sugar and season lightly with a pinch of salt and pepper. Combine all the ingredients, recover the pot and continue to cook on low heat for an additional 10 mintues until the peppers have softened.

4. Add the canned plum tomatoes, tomato puree, pinch sugar, bay leaf, and oregano. Grate in a fresh tomato to remove the skin. Recover the pot and cook for around 45 mins on a low heat until the sauce reaches the desired consistency.

5. Turn off the heat, remove the bay leaf and add in 1 or 2 Tbsp of E.V.O.O and allow to rest for a few hours. Best next day,

6. Garnish with chopped fresh parsley, feta if you wish and serve with warm crusty bread

ENJOY - ΚΑΛΗ ΟΡΕΞΗ