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Healthy Mediterranean Cooking at Home

Category Archives: peppers

Pepper Steak

Servings 6

Ingredients

Prepare the marinade 1 day ahead.

Marinade
1-1/2 pounds flank steak, skirt steak or sirloin steak, cut into 1/4-inch thick strips
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry

Sauce
2 tablespoons cornstarch or arrowroot
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1/2 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoon brown sugar
2 teaspoons freshly ground coarse black pepper

Vegetables
3 green bell peppers, cored and cut into 1-inch squares
2 large onions, peeled and cut into 1-inch squares
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions finely minced
4 tablespoons vegetable, peanut or canola oil
Kosher salt to taste

Directions

For the marinade:
Combine beef, soy sauce, and Shaoxing wine in a plastic ziplock bag and toss to coat. Marinate for overnight in the refrigerator.

For the sauce:
Combine the soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside.

Combine garlic, ginger, and scallions in a bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding the second batch of beef to the same bowl.

Wipe out the pan with a paper towel. Heat 1 more tablespoon oil and cook half of the peppers and onions. Transfer to bowl with the beef. Repeat with remaining oil and remaining peppers and onions. Place the pan over high heat and return the peppers/onions/beef to the pan and add the garlic/ginger/scallion mixture. Cook, tossing and stirring for 30 seconds. Add sauce and cook, tossing and stirring constantly until slightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.

Sesame Rice

You can cook the rice in a saucepan instead of the oven if you prefer.

4-6 servings

Ingredients

1 tablespoon sesame seeds
2 tablespoons sesame oil
1 clove garlic, finely chopped
1 cup chopped celery
1/2 cup chopped green onions
1 cup uncooked long grain rice
2 low sodium chicken bouillon cubes
1/2 teaspoon salt
2-1/2 cups hot water
Sesame oil

Directions

In a large saucepan, saute sesame seeds, garlic, celery and scallions in the sesame oil; add rice and saute until the rice is lightly browned.

Spoon into an ungreased baking dish. Dissolve bouillon and salt in hot water; pour over the rice mixture.

Cover and bake at 325°F for 50-60 minutes or until the rice is tender. Drizzle with a little sesame oil and serve.

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Asian Salmon

2 servings

2 center-cut skin-on salmon fillets, 6 to 8 ounces each
1 teaspoon Asian chili oil or vegetable oil

Glaze
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon toasted sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic

Directions

Adjust the oven rack to the middle position and heat the oven to 325 degrees F.
Combine the glaze ingredients in a small bowl and set aside.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high heat until just smoking.
Place the salmon fillets, flesh-side down, in the skillet and cook until well browned about 1 minute. Using a fish spatula ora flat spatula, carefully turn the salmon over and cook on the skin side for 1 minute.

Remove the skillet from the heat and spoon the glaze evenly over the salmon fillets. Transfer the skillet to the oven and bake until the center of the thickest part of the fillets are cooked and an instant-read thermometer inserted in the thickest part of fillets registers 125 degrees F, 8 to 10 minutes. Transfer fillets to individual plates and serve with Asian fried rice.

Asian Fried Rice

4 servings. Makes a great leftover for lunch,

Ingredients

4 cups leftover cooked rice or uncooked cauliflower rice
2 bacon slices, cooked and diced
2 large eggs, beaten
2 teaspoons sesame oil, divided
2 tablespoons Asian chili oil or peanut oil, divided
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 tablespoons soy sauce or coconut aminos
3 scallions, thinly sliced
1/2 cup diced celery
1/2 cup finely diced banana pepper or other thin-skinned pepper
1 teaspoon Asian Fish Sauce

Directions

Heat 1 teaspoon sesame oil in a large heavy skillet over high heat. Add the beaten eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Turn the omelet over and cook for 15 seconds. Transfer the omelet to a cutting board and cut into ½-inch pieces.

Add 1 tablespoon chili or peanut oil to the pan along with scallions, ginger, and garlic; cook, stirring until the scallions have softened, about 30 seconds. Add banana pepper and celery; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large bowl.
Add the remaining 1 tablespoon chili or peanut oil to the pan; add the rice and stir-fry 2 minutes.

Return the vegetable mixture, bacon and eggs to the pan; add soy sauce, fish sauce and remaining sesame oil and stir until well combined. Serve with the salmon.


Dinner For Two:

Grilled Lamb Chops And Peppers

Make the marinade early in the day.

Marinade
1 whole lemon, washed, seeded, and chopped
2 large sprig of fresh rosemary, leaves removed
3 garlic cloves, peeled
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Lamb & Peppers
4 loin lamb chops, trimmed of extra fat
1 lb mixed peppers
Salt & Pepper to taste
Extra-virgin olive oil

Directions

To make the marinade:
Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.
Spread and massage the lemon paste evenly over the lamb chops. Place in a baking dish and cover, or use a large resealable plastic bag. Refrigerate for several hours before cooking.

Preheat an outdoor grill or a stovetop grill pan. Oil the grill grates.

To grill the peppers:
If using a grill pan for the lamb chops, place the peppers under a broiler and turn until charred on all sides.
Grill the peppers, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the peppers, then cut into thin strips and season with salt and pepper.

To grill the lamb chops

Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side. Transfer the chops to one side of a serving platter and let rest for 5 minutes. Transfer the grilled peppers to the other side of the platter and drizzle with olive oil.

Old Fashioned Potato Salad

Serves 2. Double the ingredients for extra servings.

Ingredients

1 pound small Yukon gold potatoes, peeled and diced
Salt and ground black pepper to taste
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons mixed chopped herbs, such as dill, parsley, basil, chives and thyme
1 tablespoon lemon juice
1 celery stalk, chopped
2 scallions (green onions), chopped

Directions

Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.

Gently toss potatoes with sour cream, mayonnaise, mustard, herbs, lemon juice, celery, onion, salt, and pepper. Cover and chill before serving.

Summer Fresh Tomato Salad

2-3 servings

Ingredients

½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil

Directions

For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.

Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.


These are the dishes my children and grandchildren love. I try to make them when they visit. No one ever seems to tire eating these traditional family favorites.

Neapolitan “Low Carb” Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup shredded mozzarella cheese
2 large eggs, beaten
¼ cup minced fresh parsley
1 teaspoon Montreal steak seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
Marinara Sauce for cooking the meatballs, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs. Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of marinara sauce and simmer for one hour.

Marinara Sauce

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
6 oz can tomato paste
Two 26-28 oz containers of Italian finely chopped tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Directions

Heat the oil in a large deep skillet. Add the onion and garlic. Cook until tender. Add the remaining ingredients and bring to a boil. Turn the heat to low and simmer the sauce for about 1 ½ hours.

Sausage and Peppers

Ingredients

2 lbs Italian pork sausage, one hot; one sweet
2 tablespoons olive oil
2 large garlic cloves, finely chopped
8-10 Italian frying peppers, stems and seeds removed; cut into 1-inch rings
2 medium onions, sliced
1 cup marinara sauce, recipe above

Directions

Heat an outdoor grill with direct and indirect heat. Place the sausage links on the indirect heat side and cook for 15 minutes. Turn the sausage links over and grill for 15 minutes more. Remove the links to a plate and cool. Cut the sausage into 1-inch pieces.
You may also cook the sausage in the oven or in a frying pan.
Heat the oil in a large deep skillet. Add the garlic, onions, and peppers. Turn the heat to low and cook until the vegetables are soft and tender, about 30 minutes. Add the sliced sausage and marinara sauce. Heat over low until hot.

Cheese Ravioli

My favorite frozen ravioli are made by Celentano. They are most like homemade ravioli and for busy times they are perfect.

Ingredients

One family size package cheese ravioli
2 cups Marinara sauce, heated, recipe above
Grated Parmesan cheese

Directions

Cook the ravioli in boiling salted water according to the package instructions.

Tip
I like to place the package of ravioli in the refrigerator overnight. That way the ravioli do not stick together and you can drop individual ravioli into the boiling water.

Remove the ravioli with a spider utensil and place the ravioli in a serving bowl. With each layer, add sauce and Parmesan cheese. Continue until all the ravioli are in the serving bowl. Serve immediately.

Eggplant Parmesan

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
2-3 large eggs
1 cup Italian style bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the eggs in one shallow dish and the breadcrumbs mixed with the cheese in another.

Dip the eggplant slices into the egg, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe above)
8 ounces sliced mozzarella cheese
1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and add half of the cheese slices. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

Ingredients

1 head of romaine lettuce, sliced, washed and dried
1 small red onion, cut into rings

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

Leftover Meatballs, Sausage & Peppers and Eggplant make great sandwiches.

 


Grilled Swordfish

According to Seafood Watch.org, Swordfish caught in the Atlantic with harpoons or handlines and hand-operated pole-and-lines and Western and Central Pacific with handlines and hand-operated pole-and-lines, or by U.S. fleets in the Atlantic with buoys, is a “Best Choice.” Swordfish populations are healthy, and there are no major bycatch concerns in these fisheries. This is the type of swordfish that I purchase.

4-6 servings

Ingredients

1/4 cup olive oil
4 Swordfish Steaks, 1/2 inch thick, (about 1 1/2 Pounds Total Weight)
2 large cloves garlic, sliced
Salt and pepper to taste
Italian Flavored Panko Crumbs
Lemon Sauce, recipe below

Directions

Place the swordfish in a glass dish, scatter garlic over fish and then pour the olive oil over all.
Cover and refrigerate for several hours.

When ready to grill:
Remove the fish from the marinade and place on a plate. Pour the marinade into a measuring cup. Reserve.
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
Place the swordfish on the foil and sprinkle with salt and pepper. Sprinkle each lightly with panko crumb. Turn the fish over and sprinkle with panko.
Heat an outdoor grill to high. Slide the foil with the fish still on it onto the grill grates. Lower heat to medium. Cook about 15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish.

Remove fish to a plate and pour the lemon sauce over the fish or serve on the side.

Lemon Sauce

Add more olive oil to the oil in the measuring cup that was used for the swordfish marinade to equal 1/2 cup.
Add
1/4 hot water
Juice of 1 lemon
2 tablespoons coarsely chopped flat-leaf parsley
1/4 teaspoon of dried oregano
Whisk and warm in the microwave when ready to serve.

Linguine with Pesto Cream Sauce

4 servings

Ingredients

1 lb linguine
1 cup pistachio basil pesto sauce, see recipe
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream

Directions

Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.

Cucumber Orange Salad

Ingredients

2 celery stalks, sliced
2 large cucumbers, peeled, seeded & sliced
1 small red onion, sliced
1 orange, cut into segments
1 jalapeno; ribs & seeds removed, finely chopped
1/4 teaspoon dried oregano
Salt & pepper to taste
1/4 cup Italian Vinaigrette

Directions

Combine the salad ingredients in a serving bowl. Season with salt & pepper to taste. Add the vinaigrette and toss. Serve immediately.

 


 

Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, with strong similarities to the cuisine of the neighboring Dominican Republic and Puerto Rico. A small Chinese influence can also be accounted for in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.

A majority of the dishes are sautéed or slow-cooked over a low flame. Most Cuban cooking relies on garlic, cumin, oregano, and bay laurel leaves and uses a sofrito as a base in main dishes. Sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil.

Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender. Root vegetables such as yuca, malanga, and boniato are common in the cuisine. These vegetables are flavored with a marinade, called mojo, which includes olive oil, lemon juice, sliced raw onions, garlic, cumin, and a little water. The steak recipe below includes all those flavors.

Cuban Style Steak

Ingredients

Marinade
4 large garlic cloves, minced
1 tablespoon steak seasoning
¼ teaspoon cumin
1 teaspoon lime zest
3-4 fresh orange slices
1 teaspoon salt
1 flank steak, patted dry

Salsa
1 large jalapeño pepper, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons cilantro paste
½ teaspoon hot sauce
1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup water
2 teaspoons olive oil
2 teaspoons honey
1/2 teaspoon salt

Directions

To make the marinade:
Combine the marinade ingredients together in a large ziplock bag.
Add the steak, close the bag and massage the marinade into the meat; set aside for 30 minutes or refrigerate for up to 12 hours.

To make the salsa:
Combine the jalapeno, onion, cilantro, lime juice, water, oil, honey, hot sauce, salt and lime zest in a serving bowl for a chunky salsa-like consistency.

To cook the steak:
Light a grill or grill pan and 
oil the grate. Remove the steak from the marinade, letting the excess drip off. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.
Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against the grain.

Serve the steak with the salsa.

Bake the squash and tomatoes in the oven at the same time.

Oven Baked Spiralized Butternut Squash

Ingredients

1/2 of a butternut squash spiralized or 2 containers of spiralized butternut squash from the market
Olive oil
Salt & pepper to taste
Sauce
2 garlic cloves, minced
4 tablespoons of butter
2 tablespoons of fresh parsley
4 tablespoons of parmesan cheese

Directions

Preheat the oven to 400 degrees F.
Place the squash noodles on a large baking sheet, with sides, drizzle with olive oil, sprinkle with salt and pepper and toss the squash to coat it all.


Bake in the oven for 20 minutes, tossing the squash once or twice with tongs during the cooking process. Place the squash in a serving bowl.
Heat the butter, and garlic in a small microwave dish or small pan. Pour the butter sauce over the squash and toss. Add the parsley and cheese and toss again. Serve immediately.

Stuffed Tomatoes

Ingredients

2 medium ripe tomatoes
½ cup cooked spinach or swiss chard, drained
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon olive oil
2 tablespoons Parmesan Cheese

Directions

Preheat the oven to 400 degrees F.
Combine the spinach, mozzarella, garlic, olive oil & red pepper flakes in a small bowl – set aside.

Cut a thin slice off the top of the tomatoes and remove the seeds & juice. Season the insides of the tomatoes with salt and pepper. Using a spoon, fill each tomato with the spinach stuffing mixture. Place in a small, shallow baking dish. Sprinkle the top of each tomato with 1 tablespoon of Parmesan cheese. Bake 20 minutes and serve.


Multiple varieties of peppers are abundant in my area at the Farmers’ Market and in my neighbors’ gardens. Take advantage of this great crop and make some delicious recipes. Peppers are easy to freeze. Remove the seeds and cut into sizes that you like to use. Place them in ziplock freezer bags to use in the future. That’s all it takes.

Tomatoes, corn, cucumbers, and squash are also plentiful.

Tuscan Flavored Redfish

I like to use Penzey’s Tuscan Sunset herb seasoning on fish. It is a salt-free combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. However, you can use any dried Italian seasoning mix.

2 servings

Ingredients

Two thin redfish fillets, 4 oz each, or fish fillets of your choice
Penzey’s Tuscan Sunset seasoning or other dried Italian seasonings
3 small Italian frying peppers, seeded and sliced into rings
1 small red onion, sliced into rings
1 small fennel bulb, trimmed, cored and thinly sliced
1 garlic clove, minced
Salt to taste
2 tablespoons olive oil, divided
2 tablespoons freshly squeezed orange juice
A handful of finely chopped fennel fronds

Directions

Sprinkle the fish, on both sides, with the herb mix. Season with salt to taste. Set aside while the vegetables saute.


Heat 1 tablespoon of oil in a medium skillet and add the prepared peppers, onions, fennel, and garlic. Saute the vegetables until tender, about 10-12 minutes.

Push the vegetable to one side, add the remaining oil and, then, the fish. Cook the fish two minutes and carefully turn the fillets over. Cook for two minutes more. Sprinkle the fish with the orange juice and fennel fronds. Serve the fish alongside the sautéed vegetables.

Mexican Flavored Chicken Stuffed Peppers

Coleslaw is a great side for this dish.

2 servings

Ingredients

2 medium green bell peppers
1 large chicken breast, about 8 oz, cooked and shredded
1/2 cup medium spice salsa
1/2 cup shredded cheddar cheese

Directions

Cut the top off the peppers and reserve the top. Clean the peppers and remove the seeds. Stand the peppers up in a deep baking dish that is just large enough to hold the two peppers.
In a mixing bowl combine the shredded, cooked chicken with the salsa and cheese. Stuff the peppers with the mixture and place the tops back on the peppers.
Heat the oven to 350 degrees F.
Add about one inch of water to the baking dish and place the dish, uncovered, in the oven. Bake for 45 minutes. Remove the peppers to individual serving dishes, using a slotted spoon.

Summer Tomato Salad

Ingredients

1-pint grape tomatoes halved
1 celery stalk, finely chopped
1 small red onion, finely chopped
1/2 teaspoon dried Italian seasoning
1/4 cup Italian vinaigrette. recipe below
Salt & pepper to taste

Ingredients

Combine all the ingredients in a serving bowl. Let marinate at room temperature for several hours before serving.

Italian Vinaigrette

Ingredients

To make 1 cup of dressing:
Mix 1 tablespoon of dried Italian seasoning with 1 tablespoon of water in a mixing bowl and let stand 5 minutes. Add 1/3 cup red wine vinegar.
Whisk in 2/3 cup extra-virgin olive oil. Let stand several hours for the flavors to develop. Whisk again before adding to a salad.

French Basque Pipérade

My easy version of this dish is great to have in the refrigerator. It can be used as a side for grilled meat or fish and is especially good on top of an omelet. This recipe also makes a good pizza topping.

Ingredients

2 tablespoons olive oil
4 medium sweet onions, peeled, halved and cut into ½ inch thick slices
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
6 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette
1 cup marinara sauce

Directions

In a large, deep skillet with a tight-fitting lid, add the olive oil. Heat over medium, Add the onion and garlic. Cook until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook until the peppers are slightly softened, about 10 minutes.
Stir in the marinara sauce, piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices thicken about 10 minutes. Remove the bay leaf and serve or store in a covered container to use during the week.



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