Keywords: vegan, vegetarian, gluten-free, nut-free, peanut-free, healthy

Serves: 12

Prep Time: 10 minutes

Total Time: 45 minutes

Equipment: food processor, saucepan


  • 3 large red bell peppers
  • 6 large cloves of garlic, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • ½ tablespoon ground turmeric
  • Salt, to taste
  • Ground black pepper, to taste
  • Crushed red pepper flakes, to taste
  • 1 28-ounce can crushed fire roasted tomatoes


  1. Roughly chop the bell pepper and peel garlic cloves.
  2. Add the peppers and garlic into the food processor and puree.
  3. Heat olive oil in a saucepan and add the pepper and garlic puree. Cook on high heat uncovered, for 7-10 minutes, making sure to stir often to prevent mixture from burning.
  4. Add paprika, turmeric, salt, ground black pepper, crushed red pepper flakes and crushed fire-roasted tomatoes.
  5. Reduce the heat to medium low and cover the saucepan. Leave a crack to let the steam come out and cook for 30 minutes, or until the sauce is reduced in half. Stir every 10 minutes. Once the matbucha is reduced, allow it to cool a little before serving.


  • Use hot green peppers to add spice.
  • Use fresh tomatoes and roast them instead of using canned fire roasted crushed tomatoes.


  • Keeps for 5-7 days refrigerated and up to a year in the freezer.
  •  Store in a sealed container.

Nutrition Notes:

  • Full of tomatoes, matbucha is a great source of Vitamin C and the antioxidant, lycopene. Being a cooked dish, this recipe boasts higher levels of lycopene from the tomatoes.

Savings Tip:

  • Using canned tomatoes saves you money. Additionally, cooking a large batch of matbucha and freezing the leftovers can help save money and time for future meals.

Nutrition Facts:

Total Servings: 12
Serving Size: 1/4 cup

Amount Per Serving % Daily Value
Calories: 57 calories3%
Total Fat: 3 g4%
Saturated Fat: 0.4 g2%
Cholesterol: 0 mg0%
Sodium: 179 mg7%
Total Carbohydrates: 8 g3%
Dietary Fiber: 2 g10%
Added Sugar: 0 g0%
Protein: 2 g3%
Vitamin D: 0 IU0%
Calcium: 18 mg2%
Iron: 1 mg5%
Potassium: 309 mg9%