Sweet and Tasty Slow-Cooked Capsicums

“These slow-cooked capsicums are so intensely sweet, I guarantee they’ll stop you in your tracks,” says Georgina Hayden, author of new plant-based cookbook Nistisima.

“You’ll often find different proteins cooked amongst the capsicums – pork being a popular choice, chicken and eggs too – but during times of fasting they are cooked straight up. And to be honest, you don’t miss the meat at all.”

Read: Kofta-Stuffed Red Capsicum

Serves: 4


  • 4 onions
  • 4 garlic cloves
  • 10 capsicums, a mixture of red, yellow and orange ones
  • 5 ripe tomatoes
  • 100ml sunflower oil
  • sea salt and freshly ground black pepper
  • a few flat-leaf parsley sprigs, optional

Slow-cooked peppers from Nistisima by Georgina Hayden
Slow-cooked peppers from Nistisima. (Kristin Perers/PA)

Peel and finely slice the onions and garlic. Halve the capsicums, remove and discard the core and seeds, and cut into even sized pieces, around 2-3cm. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.

Read: Beef and Onion with Mixed Capsicums

Place a wide flameproof casserole on medium heat, drizzle in the sunflower oil and add all the ingredients (not the parsley). Season generously, with a teaspoon each of salt and pepper, and start to fry. After 10 minutes, reduce the heat to low and fry for around one-and-a-half to two hours. Stir occasionally, until you have a thick, rich and meltingly soft stew. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley if you like.

Nistisima: The Secret To Delicious Vegan Cooking From The Mediterranean And Beyond by Georgina Hayden is published by Bloomsbury, photography by Kristin Perers. Available now. 

– With PA

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Written by Prudence Wade