Smothered Peppers Paprikash

• 8 whole Large Bell Peppers
• 3 Tablespoons Olive Oil
• 2 whole Medium Onions, Cut In Half And Sliced
• 2 teaspoons Hungarian Paprika
• 1/4 teaspoons Hot Paprika (heaping Teaspoon)
• 3 whole Roma Tomatoes, Finely Chopped
• 2 teaspoons Tomato Paste
• 1/3 cups Chicken Broth, Or More If Needed
• 1 teaspoon Salt And Pepper, to taste
• 2 Tablespoons Red Wine Vinegar (I Used Only 1-1/2 Tablespoons)
• 1 teaspoon Sugar

1. 1. Core and seed peppers, and slice them into medium thick strips.
2. 2. Heat oil in a large skillet over medium heat.
3. 3. Add onions and saute until softened but not browned.
4. 4. Stir in both types of paprika and toss with the onions until they are deeply colored.
5. 5. Add peppers and continue to saute, stirring occasionally for another 10 minutes. Do not allow vegetables to brown.
6. 6. Stir in tomatoes, tomato paste, broth, salt and pepper.
7. 7. Bring to a boil, reduce heat and cover the skillet.
8. 8. Simmer until peppers are very tender, adding more liquid (a little at a time) if it evaporates.
9. 9. Remove from heat and stir in vinegar and sugar.
10. 10. Allow mixture to cool.
11. This can be reheated or served at room temperature. Great cold too.

bell peppers, olive oil, onions, paprika, ubc, tomatoes, tomato paste, chicken broth, salt, red wine vinegar, sugar

Taken from tastykitchen.com/recipes/sidedishes/smothered-peppers-paprikash/ (may not work)