Roasted Red Pepper Stew
A delicious stew from chef Travis Strickland.


  • 1 ea red bell pepper
  • 1 ea yellow bell pepper
  • 1 ea orange bell pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced ¼”
  • 2.5 cups chicken stock
  • 1 tbsp fresh oregano, minced
  • 1 tbsp fresh parsley, minced
  • sherry vinegar to taste
  • minced chives to garnish
  • salt and pepper to taste


1) In a hot broiler roast bell peppers until well charred on all sides

2) Place into a bowl and cover with plastic to allow to steam

3) Meanwhile, heat oil in a medium sauce pan, and begin to sweat the onions with no color

4) Peel the peppers, once cooled, and cut into 1” wide strips

5) Add the cut peppers to the sauteed onions and add chicken stock

6) Bring to a light simmer and cook appx 15 minutes

7) Season lightly and add remaining ingredients

8) Serve on the side and garnish with chives

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