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Olivia

Veggie Stew

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Stewed peppers, tomatoes, and peas cooked gently with simple ingredients for a comforting vegetarian dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 156
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 bell peppers sliced
  • 2 cloves garlic minced
  • 1 can 14 oz crushed tomatoes 14 oz crushed tomatoes
  • ½ cup water or vegetable broth
  • 1 cup green peas fresh or frozen
  • 1 teaspoon paprika
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil in a saucepan over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Add bell peppers and cook for another 5 minutes until tender.
  4. Stir in garlic and paprika and cook for 30 seconds.
  5. Add crushed tomatoes and water or broth. Bring to a gentle simmer.
  6. Cover and cook for 15 minutes, stirring occasionally.
  7. Stir in peas and cook uncovered for 3-5 minutes. Adjust seasoning and serve.

Nutrition

Calories: 156kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 259mgPotassium: 573mgFiber: 6gSugar: 11gVitamin A: 2671IUVitamin C: 103mgCalcium: 58mgIron: 2mg

Notes

Serve as a main or spoon over grains or toast.
Add chili flakes for extra heat if desired.
Keeps well refrigerated for up to 3 days.

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