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Bell peppers with tomatoes and leeks

updated

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Ingredients for 4 servings:

  • 2 red bell peppers
  • 2 bell peppers, yellow or orange
  • 4 tomatoes
  • 1 stalk(s) leek, thick
  • ½ bunch chives
  • ½ bunch parsley
  • some broth, granulated
  • 1 cup of natural crème fraîche
  • Salt
  • pepper
  • Paprika powder, sweet
  • Fat, for sautéing the vegetables

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

goes well with rice or boiled potatoes, roast meat, meatballs

Wash and trim the peppers, and cut into approximately 2 cm pieces. Dice the tomatoes and thinly slice the leeks. Chop the herbs. Pour the fat into a pot or sauté pan and gradually sauté the peppers, tomatoes, and leeks. Season with the granulated stock and salt, pepper, and paprika. Deglaze with a little water. Cover and simmer for 10 minutes (do not boil). Now add the herbs and crème fraîche. Do not boil again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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