Ragout Pebronata

Bursting with vibrant Mediterranean flavors, Ragout Pebronata is a hearty, vegetable-packed stew that’s as comforting as it is versatile. This dish features a colorful medley of red, yellow, and green bell peppers, slowly simmered with ripe tomatoes, sautéed onions, and aromatic garlic in a rich, herb-infused sauce. Enhanced with dried oregano, thyme, and a touch of sweetness from sugar, the flavors meld into a perfectly balanced ragout. Whether served as a savory side with crusty bread or as a flavorful topping for pasta or grains, this wholesome dish is sure to delight. With just 15 minutes of prep time and a total cooking time of under an hour, Ragout Pebronata is an ideal choice for a warm, nourishing meal that celebrates the simplicity and elegance of Mediterranean cuisine.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large onion
• 3 pieces garlic cloves
• 2 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 4 large tomatoes
• 2 tablespoons tomato paste
• 0.5 cup vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 2 tablespoons fresh parsley
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Peel and finely chop the onion. Mince the garlic cloves. Set both aside.

Step 2

Wash the bell peppers. Remove the seeds and ribs, then cut them into thin strips.

Step 3

Dice the tomatoes into small chunks, keeping as much of the juice as possible.

Step 4

Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.

Step 5

Add the chopped onion to the skillet and sauté for 5-7 minutes until softened and translucent.

Step 6

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 7

Add the sliced bell peppers to the pan. Cook for 8-10 minutes, stirring occasionally, allowing them to soften and slightly caramelize.

Step 8

Stir in the diced tomatoes, tomato paste, and vegetable stock. Mix well to evenly combine.

Step 9

Add the dried oregano, thyme, sugar, salt, and black pepper to taste. Stir and bring to a gentle simmer.

Step 10

Reduce the heat to low, cover, and let the ragout cook for 25-30 minutes, stirring occasionally to prevent sticking, until the peppers are tender and the sauce has thickened.

Step 11

Adjust seasoning with more salt, pepper, or a pinch of sugar if needed.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve warm as a side dish with crusty bread, or use as a sauce for pasta or grains.

Nutrition Facts

Serving size	1610.5 grams (1610.5g)

Amount per serving	% Daily Value*
Calories	861

Total Fat 47.20g	61%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 4.90g
Cholesterol 0mg	0%
Sodium 2715mg	118%
Total Carbohydrate 102.30g	37%
Dietary Fiber 24.20g	86%
Total Sugars 47.90g
Protein 18.20g	36%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 8mg	42%
Potassium 3584mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 8.0%

Carbs: 45.1%