Cut the onions into thicker rings, fry in the oil in a large frying pan until golden.
Quarter the washed peppers, remove the white ribs and seeds and cut into strips. Add the bell pepper strips to the onions and sauté in the fat for about 10 minutes without adding any liquid, then add the paprika powder.
In the meantime, blanch (scald) the tomatoes with boiling water and peel. Cut them into quarters or eighths, depending on their size, add them to the other vegetables and simmer for about 10 minutes with the lid closed and at a very low temperature.
Finally season with salt, maybe a little chili spice and – if the tomatoes are not very sweet – a pinch of sugar.
Serve with long grain rice, whole wheat bread or baguette bread.
Kitchen tips:
Much more intense than green peppers are the elongated, light-green tender Carliston peppers you’ll find in Turkish-owned specialty vegetable stores.
Here’s an unusual salad recipe that’s especially tasty for children: mix the very finely sliced bell bell pepper strips with two sliced bananas, a little crème fraîche, enough juice from one lemon, and a little sugar.
One unit contains:
Egg white: 6 g, fat: 16 g, carbohydrates: 18 g, fiber: 10 g.
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