Side DishMain Course

Piperrada

Name: Piperrada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portioner
Cuisine: spanish, basque
Ingredients: 2 stk. red bell pepper seeded and sliced; 1 stk. green bell pepper seeded and sliced; 1 stk. yellow onion thinly sliced; 2 fed garlic minced; 400 g canned diced tomato undrained; 2 spsk. olive oil; 0,5 tsk. paprika; 0,75 tsk. salt; 0,25 tsk. black pepper freshly ground; 2 spsk. fresh parsley chopped (valgfrit)

Piperrada is a vibrant and flavorful Basque dish made with sautéed bell peppers, tomatoes, and onions. It's a simple yet elegant side dish that can also be enjoyed as a light meal with crusty bread. This vegan version highlights the natural sweetness of the vegetables.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 144 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

2 stk.red bell pepper, seeded and sliced
1 stk.green bell pepper, seeded and sliced
1 stk.yellow onion, thinly sliced
2 fedgarlic, minced
400 gcanned diced tomato, undrained
2 spsk.olive oil
0,5 tsk.paprika
0,75 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

large skillet · spoon · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Ca. 1 min.
2
Add the sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Do not brown the onions; aim for a gentle sweat.
3
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
4
Add the sliced red bell pepper and green bell pepper to the skillet.
5
Cook the peppers, stirring occasionally, for about 10-12 minutes, until they begin to soften.
Ca. 12 min.
6
Pour in the canned diced tomatoes, paprika, salt, and black pepper.
7
Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to low.
Ca. 2 min.
8
Cover the skillet and let the piperrada simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become very tender.
Ca. 15 min.
Kokkens note: Stir occasionally to prevent sticking.
9
Taste and adjust seasoning if necessary.
Ca. 1 min.
10
Serve warm, garnished with fresh parsley if desired.

Pr. portion

Næringsindhold

68%Score

Kalorier: 144,1kcal
Protein: 3,2g
Kulhydrat: 18,3g
Fedt: 7,3g
Kostfibre: 4,4g
Sukker: 11,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover piperrada in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a saucepan over low heat or in the microwave until warmed through.