Ingredients:
6 small to medium bell peppers, washed and cut into long strips
1 tomato, cut and seeds removed (removing the seeds can help reduce excess moisture and prevent bitterness)
1 small onion, chopped
2 garlic cloves, grated
1 teaspoon olive oil
1 teaspoon of sugar
1/2 teaspoon chili pepper (optional)
Herbes de Provence, to sprinkle on top of the toast
Toasted bread
Handful of arugula salad
1/2 avocado, cut into slices
Balsamic vinegar
Salt and pepper to taste

1. In a pot, heat the olive oil over medium-low heat. Add the bell pepper strips and cover the pot. Let them cook for 15 minutes.

2. Add the chopped tomato (with seeds removed), onion, and sugar to the pot. Cook uncovered for about an hour on medium-low heat, allowing the steam to escape and the stew to reduce.

3. Add the grated garlic and optional chili pepper. Cook for another 15 minutes.

4. Spoon the bell pepper stew onto toasted bread slices.

5. Arrange the arugula and avocado slices on a plate. Drizzle with balsamic vinegar and season with salt and pepper.

6. Sprinkle Herbes de Provence on the toast and season with salt and pepper. Enjoy!

Profile:
Bell pepper stew is popular in Mediterranean cuisine, especially in Provence, France, Italy, and Spain, where dishes like France's Piperade and Italy's Peperonata are well-loved. Bell peppers are vibrant, nutrient-packed, and rich in vitamins A and C, dietary fiber, and antioxidants, supporting vision, skin health, and digestion. Including them in your diet enhances wellness and adds delightful flavor.

Bell Pepper Stew on Toast with Arugula Salad

A Flavorful Mediterranean-Inspired Dish Packed with Nutrients