Braised Peppers and Onions Recipe (2024)

I’ve been doing this for years but w/o garlic and cumin. I like garlic fresh and don’t want to set my spice tone. I buy peppers at Costco and after a few days, if I haven’t used them, I braise them, either diced or sliced, with onions and freeze them in ice cubes or in those one cup, four section trays. Once frozen I pop them into a Food Saver bag and they sit in my freezer ready to use. I do many prep item like this. Who said cooking for one has to be basic and boring?

Accompanying article says that (freezing) is exactly what they do with it. They then thaw it out and make ropa vieja, baked pasta, etc.

would this freeze well?

The author says that he freezes this in vacuum-sealed bags. I froze it today in 3-oz. cubes that I intend to put into a zip-lock freezer bag.

The joy of that aroma of peppers cooking. I dry peppers, jalapeños, Thai, Serrano, and ghost out of my garden by the quart with that smell wafting through my house for days. I would never adulterate that ambrosia with something as strong as cumin.

Yes. I've found it helpful to package in ziplock bags in several portions. The bags store flat (space saver) and defrost quickly.

I make this frequently on a Sunday and use throughout the week. Freeze what I don't use. The only thing I do differently is start with onions and get them to the almost carmelized stage then add the remaining ingredients.

I’m making a big batch of this now and my kitchen smells amazing! Next time, I might take out a bit before adding the cumin, just to keep future options open.

In Italy they call it Peperonata , although some of their recipes call for using tomatoes and peroncinos as well, and yes it freezes beautifully.Seeing how they use it though in Cuba and Mexico is just a testament to how wonderful this is as a base for almost anything!!If it's a bit watery after thawing just simmer until it reduces..

2 tbsp ground cumin is a vast amount for just 3 bell peppers and one onion. I found even one tbsp overwhelmed the sweetness of the peppers and onion.

Unless you are making Ropa Viejo or one of the other suggested dishes (minus the hot dog), 2 tbsp of cumin seems excessive. I put in 1 tbsp and the texture was powdery, even after 30 mins of braising. Will make again using this technique but without cumin.

The vegetables are full of water. If cooked slowly, you probably won't need additional water. If you do, add only a teaspoon or two at a time.

This works well, I do it without the cumin and garlic, so I can control the flavor profile when I use them. Yes, freezing does work very well. I vacuum seal them and use them later as a quick step for recipe's.

Made this several times but liked it most when I replaced the cumin by dried powdered ginger.

Yes. I'm making my second batch now and omitting the cumin. Not because I don't like it, but because it limits the versatility. Perhaps things like cumin or ginger can be added into the mix later, depending on what the next recipe suggests as a complementary flavor?

This was better than I expected. I was surprised to leave it cooking without lid for 30 minutes. Need to stir every few minutes to prevent burning on one side.

Made this last Fall with piles of peppers from the garden. Froze in packets and have been using in bean soups all winter - really elevates the soup! Also used in quesadillas.

only use 1 tea of cumin so you can use this with lots of other things

I would probably use olive oil, and maybe a bit more than 3 tb, and I would braise for longer, so the effect is a kind of slurpy unctuousness rather than tenderness. And for me no cumin, as the pepper/onion/garlic/olive oil sweetness predominates.

Making this now. In order to remove all the moisture, I have been cooking for longer than 30 minutes-it is already one hour. I suspect it is essential to remove the excess moisture for best results? Smells delicious. Will make Ropa Viejo once the peppers and onions are done.

Add tomatoes and you have the base for shakshuka.

2 tbsp ground cumin is a vast amount for just 3 bell peppers and one onion, even one tbsp overwhelmed the sweetness of the peppers and onion. Skip it or try much less.

Whoops, Always Too Little! Cumin that is. Garlic and cumin married in peppers and onions. Life can be good.

This is the best thing I have ever made for hotdog relish! I adore hotdogs and this elevates them to Queen status! BTW, the cumin was beautiful! Not too much never too little.

Two TABLESPOONS of cumin? I find that a bit much.

Just made this and now eating with some roast chicken thighs. So easy an absolutely delicious, thank you!

Excellent! And a must is you are fixing the ropa vieja recipe.

I made a batch to serve with steak. Added a large, sliced portobello mushroom to the mix. I enjoyed the cumin although I probably didn't use a full 2 tsp. Use any herb or spice depending on what you're serving this with, e.g., taggaron might be super with chicken.

Two tablespoons of cumin seems excessive

I'm always confused w/ how to tell when peppers are done. I cook for 1 (myself) and always try to cook in big batches; so I doubled recipe in a medium sized enameled cast iron from Ikea. The veggies fresh cut filled the pot to brim - which I knew would affect cooking time. I stirred often, and it's still watery. Onions look great, and tender. But peppers still have a little crunch, and aren't 'soft'. Is that 'tender' for peppers? I know they're not supposed to be mushy, but...