Roasted pepper and potato stew

Roasted pepper and potato stew


  1. Preheat the oven to 200ºC/180ºC fan oven/gas mark 6. Cut the onions into wedges and put in a large ovenproof dish. Halve then quarter each pepper, discarding the seeds, then put in the dish with the onions.
  2. Cut the potatoes into chunks, then slice the celery and tuck around the peppers and onions. Scatter the thyme over the top. Stir the oil into the stock and season well. Pour all over the vegetables, cover with foil and cook in the oven for 40 minutes, tossing the vegetables half way through.
  3. Remove the foil and continue to cook for 10-20 minutes to brown the top of the vegetables.
  4. Finely chop the anchovies and mix with the capers, chilli flakes and parsley. Stir in the lemon juice and olive oil, then drizzle all over the stew. Serve immediately.

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A vegetable based stew ideal on its own or with meat


2 onions
3 peppers (red, orange, yellow)
600g potatoes
2 celery sticks
A small handful of thyme
1 tbsp olive oil
200-300ml hot vegetable or chicken stock
For the dressing
4 anchovies, marinated in oil
2 tbsp capers
A pinch of chilli flakes
2 tbsp freshly chopped parsley
Juice of ½ lemon
2 tbsp extra virgin olive oil


Time: 10 mins
Serves: 6
Nutrition: n/a