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Tomato, Pepper and Potato Stew recipe
A rustic, vegetable-packed stew with potatoes, tomatoes and peppers simmered until rich and comforting, brightened with lemon at the end.
50 min · Easy · Mediterranean Jump to method
Ingredients
- 350g Potatoes
- 300g Tomatoes
- 2 Bell Peppers
- 1 Lemon
- 1 tbsp Oil
- 700ml Water
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 99 kcal |
| Protein | 2.3 g |
| Carbohydrates | 16.8 g |
| Fat | 3.4 g |
| Saturated fat | 0.4 g |
| Fibre | 3.8 g |
| Sugar | 5.7 g |
| Sodium | 180 mg |
Why this works
A light, vegetable-based stew that is relatively low in calories and fat, with modest fibre and naturally occurring vitamins from tomatoes, peppers and lemon.
Vitamin C. Bell peppers, tomatoes and lemon provide a useful vitamin C boost, supporting immune function and helping with iron absorption.
Potassium. Potatoes and tomatoes contribute potassium, which supports normal blood pressure and muscle function.
Sodium concern. The overall sodium can rise quickly depending on how much salt is added, so the dish is healthiest when seasoned lightly.
Method
- Chop the potatoes, tomatoes and bell peppers into bite-sized pieces.
- Heat oil in a saucepan and cook the vegetables for a few minutes until they start to soften.
- Add water, salt and black pepper, then simmer for 30–35 minutes until the potatoes are tender and the stew has thickened.
- Finish with lemon juice and serve warm.
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