MEXICAN PEPPER STEW
Spice up your dinner with our Mexican Pepper Stew! This recipe is made by heating Dei Fratelli Chopped Mexican Tomatoes, roasted red peppers, and onion on your skillet for the perfect condiment for your sandwich or to top off your dinner!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
MEXICAN PEPPER STEW
Spice up your dinner with our Mexican Pepper Stew! This recipe is made by heating Dei Fratelli Chopped Mexican Tomatoes, roasted red peppers, and onion on your skillet for the perfect condiment for your sandwich or to top off your dinner!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
MEXICAN PEPPER STEW
Spice up your dinner with our Mexican Pepper Stew! This recipe is made by heating Dei Fratelli Chopped Mexican Tomatoes, roasted red peppers, and onion on your skillet for the perfect condiment for your sandwich or to top off your dinner!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
Mexican Pepper Stew
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Chopped Mexican Tomatoes
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Cup Roasted Red Pepper Strips, jarred
- 1/3 Cup White Onion, chopped
- 1 tsp. Roasted Garlic, minced
Instructions:
- In a medium saucepan, heat olive oil over medium heat. Add roasted red peppers, onion, and garlic. Cook until onions are tender, about 5 minutes.
- Add Dei Fratelli Chopped Mexican Tomatoes, and cook for an additional 5 minutes. Reduce heat and simmer for 5 more minutes, stirring frequently.
Chef's Tip:
Related Recipes To Try:
Pork Tenderloin with Tomato Jam
Easy Letcho
Shrimp Bruschetta