• 3 to 4 tablespoons vegetable oil
• 2 large onions, chopped
• 4 to 6 large green or red bell peppers, cored and diced small
• 4 large cloves garlic, chopped
• 3 (28-ounce) cans plum tomatoes, drained and chopped
• 1/2 teaspoon hot red pepper flakes, or to taste
• Salt
• Freshly ground black pepper
  
  Heat oil in large, wide casserole over low heat. Add onions and cook, stirring often, about 5 minutes or until soft but not brown. Add peppers and garlic; cook, stirring often, about 10 minutes or until peppers soften.
  
  Add tomatoes, red pepper flakes and dash of salt and pepper. Cook, uncovered, over medium heat, stirring often, 30 to 40 minutes or until stew is thick. Taste and adjust seasonings.

Makes 4 to 6 servings.