One traditional Spanish bell pepper dish is called “Pisto,” which is similar to a ratatouille or a vegetable stew. Here is a recipe for Pisto:
2 red bell peppers, diced
2 green bell peppers, diced
2 medium onions, diced
3 cloves garlic, minced
2 medium tomatoes, diced
2 tablespoons olive oil
Salt, to taste
2 tablespoons chopped fresh parsley (optional)
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onions and garlic to the pot and cook until the onions are translucent, about 5 minutes.
Add the bell peppers, tomatoes, and a pinch of salt to the pot. Stir to combine.
Reduce the heat to low and simmer the mixture, stirring occasionally, until the vegetables are tender, about 20-30 minutes.
Season the pisto with additional salt to taste and sprinkle with parsley, if using.
Serve the pisto hot as a side dish or topping for grilled meats or seafood.
Note: You can also add other vegetables to the pisto, such as zucchini or eggplant, if desired. Enjoy!