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Roasted Bell Pepper Tomato Stew: A Deliciously Healthy Comfort Food

Updated: May 27

A Hearty Meal: Roasted Bell Pepper Tomato Stew Recipe

A bowl of roasted bell pepper tomato stew
Roasted Bell Pepper Tomato Stew

Peace, family! Welcome to another fire recipe post! Today, we're making a hearty and flavorful Roasted Bell Pepper Tomato Stew that's perfect for any season. This stew combines a rich tomato and bell pepper sauce with a variety of nutritious vegetables and sprouted lentils for a satisfying meal.

Roasted Bell Pepper Tomato Stew


For Tomato Bell Pepper Sauce:
  • 3 bell peppers (a variety of colors)

  • 10-12 ripe Roma tomatoes

  • 2 shallots

  • 1 tablespoon sea salt

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon cayenne

Ingredients for Stew:
  • 4 crimini mushrooms

  • 1 large red onion

  • 1 large zucchini

  • ½ butternut squash

  • 1 shallot

  • 4 leaves of mustard greens or lacinato kale

  • 3 cups of vegetable broth

  • 1 cup of sprouted lentils (cooked)

  • 4 green baby bananas (cooked)

  • 1 tablespoon olive oil

  • 6 sprigs of fresh thyme


Step 1: Clean the Produce

Begin by thoroughly cleaning your produce. I like to use a mixture of water, sea salt, and key lime juice to ensure everything is fresh and clean. For the mushrooms, simply wipe them down with a damp paper towel to remove any dirt.

Step 2: Roast the Bell Peppers and Tomatoes

Preheat your oven to a high temperature suitable for roasting. Place the bell peppers and Roma tomatoes on a baking sheet and roast until they are soft and the skins of the tomatoes can be easily removed. This process intensifies their flavors, adding depth to your stew.

Step 3: Cool and Blend

Once roasted, let the bell peppers and tomatoes cool for a few minutes. Then, transfer them to a blender. Add the sea salt, oregano, basil, and cayenne, and blend until smooth. Set this delicious sauce aside.

Step 4: Sauté the Vegetables

Dice the crimini mushrooms, red onion, mustard greens (or lacinato kale), and butternut squash. Heat the olive oil in a large pot over medium heat. Add the diced vegetables and sauté them until they start to soften, releasing their natural flavors.

Step 5: Season and Sweat

Sprinkle a pinch of sea salt and a bit of oregano over the sautéed vegetables. Cover the pot with a lid and let them sweat on low heat for about 5 minutes. This step helps to bring out even more flavor.

Step 6: Combine and Simmer

Pour the blended tomato and bell pepper sauce into the pot with the sautéed vegetables. Add the vegetable broth and fresh thyme sprigs. Stir everything together to combine.

Step 7: Add Lentils and Bananas

At this point, stir in the cooked sprouted lentils and the steamed green baby bananas. These ingredients add unique textures and nutrients to your stew.

Step 8: Simmer and Serve

Allow the stew to simmer on low heat until all the flavors meld together and the ingredients are cooked to your liking. This should take about 20-30 minutes.

Step 9: Enjoy!

Serve your roasted bell pepper tomato stew hot, and enjoy the rich, hearty flavors with your family and friends.

Notes and Tips
  • For a richer and creamier taste, try adding a cup of unsweetened coconut milk to the stew during the simmering stage.

  • Feel free to personalize this recipe with your favorite vegetables and spices.

I hope you enjoy making and eating this stew as much as I do. It's a perfect dish to warm you up on a cool day or to enjoy as a comforting meal any time of year. Let me know in the comments how your stew turns out and if you made any personal twists to the recipe!

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