Tomato and pepper stew

Ingredients for 4 servings:

• 500 g onion(s)
• 1 kg bell pepper(s), red, yellow and green
• 1 kg tomatoes, fresh or from the can
• 600g corned beef
• 200 g rice
• 2 tbsp butter or margarine
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and inexpensive

Slice the onions and fry them in a large pot with the butter until golden brown. Wash and deseed the bell peppers, then slice them into strips. Add them to the onions and sauté briefly. Chop the tomatoes or roughly chop canned tomatoes and add them to the pot. Simmer everything for about 20-30 minutes. In the meantime, cook the rice in plenty of salted water. Dice the corned beef and add it to the vegetable stew about 10 minutes before the end of the cooking time. Heat until warm; do not boil. Serve the tomato and bell pepper stew with rice. You can also cook the rice directly with the vegetables, but this will make the stew thicker. This stew is easy to prepare and use for a party. Leftovers can easily be frozen.