This stewed bell pepper recipe is great for a weeknight when you don’t really have the motivation to cook something super fancy. Most of the work is done in 5 minutes, the rest ist basically waiting.
And it kind of looks like a thai curry, right?
Stewed bell pepper with sour cream
What you need:
1 red bell pepper, stemmed and seeded
1 small onion
1 tbsp clarified butter
100ml vegetable broth
100g sour cream
salt
pepper
What you do:
Cut the bell pepper into strips, chop the onion. In a skillet over medium-high heat, melt the clarified butter and sauté the onions in it. Add the bell pepper and let it cook over medium heat for about 10 minutes, stirring occasionally (don’t let them burn). Add the broth and cover the skillet with a lid, turn the heat down to low and cook for another ten minutes or until the bell pepper strips are soft and tender. Take the skillet off the heat, season with a little salt and pepper, stir in the sour cream. Serve with potatoes.