Baked Stew with Bell Pepper (tomato free)

I got my new way of making delicious flavorful stew while going about my day. You can use this bell pepper stew as a dip, with rice, pasta or add boiled chopped spinach to it! WHAT YOU NEED 8 Red Bell peppers 3 medium onion 12 cloves of Garlic ( I love garlic ) 1 Hot pepper (optional) 1 tablespoon of black pepper 1 tablespoons of msg-free bouillon 3 tablespoons of oil ( add more oil per taste) Salt 🧂 to taste. WHAT TO DO Add you De-seeded bell peppers, onion, garlic salt, oil Bake at 365 for 1h Remove the baked vegetables then Purée grossly Add bouillon & Salt to taste Place the mixture back in the oven at 365F for another hour. Remove mix well and serve as dip, over rice couscous, spinach or more..

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add you De-seeded bell peppers, onion, garlic salt, oil

Step 2

Bake at 365 for 1h

Step 3

Remove the baked vegetables then Purée grossly

Step 4

Add bouillon & Salt to taste

Step 5

Place the mixture back in the oven at 365F for another hour.

Step 6

Remove mix well and serve as dip, over rice couscous, spinach or more..

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