I was correct.
It’s flexible, too. You can serve this on its own as a veggie, or mebbe toss in (as did I) a bit of sausage (I used some leftover Donair I had kicking about in the freezer) and serve it over rice or noodles as a main course.
A little cheese on top, and now we’re talkin’!
•1 tbsp butter
•1 tbsp olive oil
•3 cups onion, chopped
•1-1/2 cup hot Hungarian peppers
•1/2 cup sweet red/yellow/orange peppers
•1 (28 oz) can diced tomatoes
•1-1/2 tsp sugar
•1/2 tsp sea salt
•1/2 tsp Aleppo pepper
•1 Bay leaf
•1 tbsp sweet Hungarian paprika
•2 cups cubed sausage (I used Donair)
•1/2 cup creamed cottage cheese*
•1 tbsp sherry peppers sauce
•Shredded cheese (optional)
*To cream cottage cheese, just run it through a blender or food processor until smooth. For a nice, and natural, sour cream option, add one tablespoon of white vinegar to each cup of cottage cheese as you blend it. Less fat and no funky ‘lite’ crap added – you gotta love it when a plan comes together.
Melt the butter with the olive oil in a large pan over medium-high heat, then add the onion and sauté for five minutes.
Add the peppers and sauté for another 15 minutes.
Give it a taste.
I wanted mine to be a bit richer and spicier, so I added the creamed cottage cheese and the sherry peppers sauce.
I also planned to have this as a main course, so I added the chunks of Donair, covered, and cooked a bit more until everything was nicely heated through.
Served over rice with a bit of grated Cheddar on top, I thought it a meal well done.