Smoked Tomato and Sweet Pepper Stew with Cornmeal Dumplings

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty stew featuring smoky fire-roasted tomatoes and sweet peppers, served with tender cornmeal dumplings inspired by Appalachian cooking. This American-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs roma tomatoes, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 medium, halved roma tomatoes
• 3 large, seeded and quartered red bell peppers
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tbsp, cold and cubed unsalted butter
• 2/3 cup buttermilk

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Instructions

1. Step 1: Preheat broiler to high. Arrange 6 halved roma tomatoes and 3 quartered red bell peppers on a baking sheet, drizzle with 2 tbsp olive oil, and broil for 8-10 minutes until skins are charred and blistered.
2. Step 2: Transfer charred tomatoes and peppers to a blender and pulse until coarsely pureed.
3. Step 3: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and 1 1/2 tsp smoked paprika, cooking 1 minute until fragrant.
4. Step 4: Pour in the pureed tomato and pepper mixture along with 4 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes to develop flavors.
5. Step 5: Meanwhile, combine 1 cup cornmeal, 1/2 cup all-purpose flour, and 1 1/2 tsp baking powder in a bowl. Cut in 2 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
6. Step 6: Stir in 2/3 cup buttermilk just until a soft dough forms.
7. Step 7: Drop spoonfuls of the cornmeal dumpling dough into the simmering stew. Cover and cook for 15 minutes until dumplings are firm and cooked through.
8. Step 8: Serve stew hot with dumplings nestled inside for a smoky, comforting meal.