Classic Reca-Style Tomato & Pepper Stew

Ingredients

• 1/2 medium Onion
• 2 cloves Garlic
• 1 medium Bell pepper
• 14.5 oz (411 g) Roasted tomatoes (canned or jarred)
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1/8 tsp Red pepper flakes(optional)
• 1 tbsp, chopped Fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and garlic. Dice the bell pepper.

2. 2

   Sauté (about 5 minutes): Heat olive oil in a pan over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 30–60 seconds.

3. 3

   Simmer (about 20 minutes): Add bell pepper, smoked paprika, cumin, salt, black pepper, and red pepper flakes (if using). Stir to coat, then add roasted tomatoes. Bring to a gentle simmer and cook until the peppers are tender and the sauce thickens, about 15–20 minutes.

4. 4

   Finish & serve (within remaining time): Taste and adjust seasoning. Serve warm over crusty bread or rice; top with parsley if using.