Pepper and olive cacciatore
Peppers, olives and capers braised in tomato and red wine, with white beans, spooned over boiled potatoes. Salty and rich, and a good dish to make when you have time to let it sit.
Made without gluten ingredients.
Method
- Peel the potatoes, cut them into 3 cm chunks and put them in a pan of salted water. Slice the peppers into strips and the onion into thin wedges. Crush the garlic, halve the olives and drain and rinse the cannellini beans.
- Warm the olive oil in a large pan over a medium heat. Cook the peppers and onion with a pinch of salt for 10 minutes, until softened and starting to colour.
- Stir in the garlic, oregano and rosemary for 1 minute, then pour in the wine and let it bubble for 2 minutes.
- Add the chopped tomatoes, beans, olives, capers and 100 ml of water. Simmer with the lid slightly ajar for 20 minutes, until the peppers are very tender and the sauce is rich.
- Meanwhile, bring the potatoes to the boil and cook for 15 minutes, until tender. Drain, and put them back in the pan with a pinch of salt.
- Season the stew with black pepper and spoon it over the potatoes.
Tip Drain the olives and capers well, as brine makes the stew too salty. A splash of vinegar can stand in for the capers if you have none.
Per portion
| Energy | 617 kcal |
| Protein | 19 g |
| Carbohydrate | 74 g |
| of which sugars | 24 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 20 g |
| Salt | 1.58 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red pepper2
- green pepper1
- onion1
- garlic3 cloves
- chopped tomatoes1 tin
- cannellini beans1 tin
- olives60 g
- capers1 tbsp
- red wine100 ml
- dried oregano1 tsp
- dried rosemary1 tsp
- potatoes400 g
- olive oil2 tbsp
