Side DishMain Course

Piperrada

Name: Piperrada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: spanish, basque
Ingredients: 2 pcs red bell pepper seeded and sliced; 1 pcs green bell pepper seeded and sliced; 1 pcs yellow onion thinly sliced; 2 clove garlic minced; 400 g canned diced tomato undrained; 2 tbsp olive oil; 0.5 tsp paprika; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 144 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcsred bell pepper, seeded and sliced
1 pcsgreen bell pepper, seeded and sliced
1 pcsyellow onion, thinly sliced
2 clovegarlic, minced
400 gcanned diced tomato, undrained
2 tbspolive oil
0.5 tsppaprika
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large skillet · spoon · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
About 1 min
2
Add the sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onions; aim for a gentle sweat.
3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s 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.
About 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.
About 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.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
9
Taste and adjust seasoning if necessary.
About 1 min
10
Serve warm, garnished with fresh parsley if desired.

Per serving

Nutrition

68%Score

Calories: 144.1kcal
Protein: 3.2g
Carbs: 18.3g
Fat: 7.3g
Fibre: 4.4g
Sugar: 11.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover piperrada in an airtight container in the refrigerator.

Reheating

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