Smoky Tomato & Roasted Pepper Stew
A vibrant, deeply savory stew with roasted red peppers and fire-roasted tomatoes, bursting with smoky flavor. This mediterranean-inspired whole30 ready in about 50 minutes pairs jar (12 oz) roasted red peppers, (14.5 oz) fire-roasted tomatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, 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
- 1 jar (12 oz) roasted red peppers
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 medium zucchini
- 1 large yellow onion
- 3 cloves garlic
- 3 cups chicken stock
- 2 tbsp fresh oregano
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Finely chop the yellow onion and mince garlic. Heat olive oil in a medium pot over medium heat, add onion, and cook for 5 minutes until soft and translucent with a golden hue.
- Step 2: Stir in minced garlic and cook for 1 minute until fragrant, then add chopped zucchini and stir for 3 minutes until slightly softened.
- Step 3: Pour in fire-roasted tomatoes (with juices) and roasted red peppers (drained), stirring to combine. Add chicken stock, oregano, salt, and pepper, then bring to a gentle simmer.
- Step 4: Cover and simmer for 25 minutes until zucchini is tender and flavors meld, stirring occasionally to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tomato & Roasted Pepper Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Tomato & Roasted Pepper Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Smoky Tomato & Roasted Pepper Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Tomato & Roasted Pepper Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Tomato & Roasted Pepper Stew?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
