Oriental Bell Pepper and Tomato Skillet | Warm Spiced Vegetable Side Dish
Vegan skillet bell peppers and tomatoes seasoned with cumin and coriander for an easy oriental-style side dish.
Poivrons à l’oriental is a North-African–inspired sauté that showcases sweet bell peppers cooked down with onion, tomato concentrate, and a gentle blend of cumin and coriander. Simmered in olive oil and a light stock until tender, the peppers absorb the warm, earthy spices while retaining their vivid color and natural sweetness. Served warm, at room temperature, or even chilled, this versatile preparation works equally well as a vegetable side dish, a mezze-style appetizer, or a topping for couscous, grilled meats, and flatbreads. Because it relies on peak-season peppers and common pantry staples, the recipe is especially popular in late summer and early autumn, when fresh produce is abundant and leisurely family meals or outdoor gatherings call for vibrant yet uncomplicated dishes.
Oriental Bell Pepper and Tomato Skillet | Warm Spiced Vegetable Side Dish
Ready in roughly half an hour of hands-on time, this one-pan pepper dish is a weeknight lifesaver that also happens to be naturally vegan and gluten-free. It keeps for days in the fridge and actually improves overnight, so you can cook once and enjoy vibrant leftovers all week.
Prep Time
20 minutes
20 minutes
Cook Time
40 minutes
40 minutes
Total Time
60 minutes
60 minutes
Ingredients
Bell peppers (mixed red, green, yellow)
- Ripe tomatoes
- Onion
- Garlic cloves
- Olive oil
- Ground cumin
- Sweet paprika
- Ground coriander (or chopped fresh coriander)
- Salt
- Freshly-ground black pepper
- Pinch of sugar (optional, to soften acidity)
- Harissa or a dash of chili powder (optional heat)
- Lemon juice or wedges for serving (optional, brightens flavor)
- Fresh parsley or cilantro for garnish (optional)
Method
Wash the bell peppers under running water
- Dry the bell peppers with a kitchen towel
- Slice each bell pepper in half lengthwise
- Remove stems, seeds and white membranes from the pepper halves
- Cut the cleaned pepper halves into thin strips
- Bring a small pot of water to a boil
- Score a shallow cross in the base of each tomato
- Immerse the tomatoes in the boiling water for about 30 seconds
- Lift the tomatoes from the water and plunge them into iced water
- Peel the loosened skins from the tomatoes
- Cut the peeled tomatoes in half
- Remove the seeds from the tomato halves
- Dice the seeded tomato flesh
- Peel the onion
- Finely chop the peeled onion
- Peel the garlic clove
- Mince the peeled garlic
- Pour the olive oil into a large skillet
- Heat the olive oil over medium heat
- Add the chopped onion to the hot oil
- Cook the onion, stirring, until it turns translucent
- Add the minced garlic to the skillet
- Cook the garlic for about 30 seconds while stirring
- Add the pepper strips to the skillet
- Stir the pepper strips to coat them with oil
- Sprinkle salt over the peppers
- Add ground black pepper to the skillet
- Add cumin to the skillet
- Add a pinch of sugar to balance the acidity
- Stir the peppers to distribute the seasonings evenly
- Cook the peppers for about 5 minutes, stirring occasionally
- Add the diced tomatoes to the skillet
- Stir to combine the peppers and tomatoes
- Cover the skillet with a lid
- Reduce the heat to low
- Simmer the mixture for about 30 minutes, stirring from time to time
- Remove the lid from the skillet
- Continue cooking until the sauce has thickened to your liking
- Taste the mixture and adjust the seasoning if necessary
- Transfer the peppers and tomatoes to a serving dish
- Serve the oriental-style skillet side dish hot, warm or at room temperature
Nutrition
Calories
486 kcal Protein
8 g Fat
29 g Carbs
52 g Fiber
14 g Sugar
32 g
486 kcal Protein
8 g Fat
29 g Carbs
52 g Fiber
14 g Sugar
32 g
Notes
For deeper flavor, blister the pepper strips in the hot pan for 2–3 minutes before adding the onions; the slight char lends subtle smokiness without extra ingredients. If you like a brighter finish, stir in a teaspoon of finely diced preserved lemon or a splash of sherry vinegar just before serving.
why this recipe
Vibrant in color and layered with warm, sun-kissed aromas, this oriental style bell peppers recipe turns the simplest market produce into a dish that instantly transports you to a Mediterranean souk: tender strips of fire-roasted peppers simmer gently with ripe tomatoes, garlic, and a whisper of cumin, letting their natural sweetness mingle with earthy spice and good olive oil. The result is a silky, jewel-toned stew that can be served hot alongside grilled meats, spooned at room temperature over couscous, or chilled as a mezze with crusty bread—its versatility matched only by its speed and ease, making it perfect for busy weeknights yet elegant enough for guests. What truly sets it apart is the way it coaxes out the peppers’ depth while remaining incredibly light and wholesome, offering a fragrant, vitamin-rich burst of flavor that feels both comforting and exotic in one satisfying bite.
FAQs
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Frequently Asked Questions
Can I prepare the pepper sauté ahead of time, and how long will it keep in the fridge?
Absolutely—Poivrons à l’oriental is an ideal make-ahead dish. Once cooled, store it in an airtight container in the refrigerator, where it will keep for up to 4–5 days and actually deepen in flavor as the spices meld. Reheat gently or enjoy it straight from the fridge at room temperature.
Can I freeze Poivrons à l’oriental, and how should I thaw and reheat it later?
Yes—once completely cooled, the sauté freezes well for up to 3 months in an airtight container or zip-top bag with the air pressed out. Thaw it overnight in the refrigerator, then re-warm gently in a covered skillet over low heat (or in the microwave) with a spoonful of water or stock to loosen the sauce; finish with a fresh drizzle of olive oil or squeeze of lemon to revive its brightness.
Can I substitute different vegetables or spices if I don’t have everything on hand?
Definitely—this recipe is flexible. Swap in zucchini, eggplant, or even mushrooms for part of the peppers, adjusting the sauté time so they cook until tender. Likewise, if you’re missing a spice, use smoked or regular paprika, ras el hanout, or even a pinch of curry powder; just taste and tweak salt and acidity as you go.