Peppers And Tomatoes

• 8 green bell peppers (about 2.5 pounds)
• 4 fresh red hot peppers (more if you want it spicey)
• 8 ripe tomatoes, peeled, seeded, and cut into quarters (about 3 pounds or so)
• 6 tablespoons olive oil
• 2 bay leaves
• salt
• fresh ground black pepper
• 1 -2 teaspoon ground cumin (I grind from seed)

1. Preheat the oven to 425 degrees F.
2. Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
3. You may use the grill for this if you don't want to heat up the house.
4. Remove the stems and seeds and skins from the peppers and quarter them.
5. Do not rinse them.
6. Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
7. Turn heat to medium and cover.
8. Trun off the heat after 30 minutes.
9. There will be quite a bit of liquid in the pan.
10. Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
11. Serve and enjoy.

green bell peppers, fresh red hot peppers, tomatoes, olive oil, bay leaves, salt, fresh ground black pepper, ground cumin

Taken from www.food.com/recipe/peppers-and-tomatoes-130783 (may not work)