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Bećar paprikaš: slow-cooked peppers
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"Bachelor's Peppers" is a delightful Serbian dish with a rich history, perfect for a quick and flavorful meal. Slow-cooked peppers are the star, bursting with sweetness. Traditionally made with pork, chicken, or eggs, but just as delicious without meat. A versatile and satisfying option for fasting days.
Ingredients:
  • 4 onions
  • 4 garlic cloves
  • 10 peppers a mixture of red, yellow and orange ones
  • 5 ripe tomatoes
  • 100 ml sunflower oil
  • Sea salt and freshly ground black pepper
  • A few flat-leaf parsley sprigs optional
Instructions:
  • - Peel and finely slice the onions and garlic. - Halve the peppers, remove and discard the core and seeds, and cut into even pieces (2–3cm). - Score a cross in the top of the tomatoes. Place in a heatproof bowl and cover with boiling water. Let sit for a minute or two until the skin starts to come off. Drain, peel, and roughly chop the flesh. - In a wide flameproof casserole over medium heat, add sunflower oil, all the ingredients, salt, and pepper. Fry for 10 minutes. - Reduce the heat to low and continue frying for 1 ½ – 2 hours, stirring occasionally, until you have a thick, rich stew. - Adjust seasoning if needed, then serve, garnished with chopped parsley.

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