Roasted Red Pepper Stew

1. 1

   ["Pre-heat your oven to 350u00b0F.", "Peel and then cut the red onions into 1/4ths.", "Cut the peppers into 1/4ths, and de-seed.", "Cut the tomatoes into 1/4ths.", "Cut about 1/2"" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.", "Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.", "Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.", "Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.", "Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.", "Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!", "If find you can simmer this as long as you like - it's delish the next day too.", "When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using)."]

* Per serving · 4 servings · Values may vary.