Piperade or spicy pepper dish

Name: Piperade or spicy pepper dish - Carina C.
Ingredients: red pepper; green pepper; yellow pepper; white onion; a clove of garlic; finely chopped tomatoes or tomato coulis; hot pepper or hot pepper paste; herbs de Provence (thyme; basil; rosemary); olive oil; salt; pepper

Sezon - Piperade or spicy pepper dish by Carina C. - Recipia

I have made piperade a few times when I found fresh, colorful bell peppers at the market. It doesn’t take long, and the result is a dish that works both as a main course and as a side. If you have good tomatoes or bell peppers of all colors, it’s definitely worth trying. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: vegetarian main course or side dish, French-inspired Ingredients 2 red bell peppers 1 green bell pepper 1 yellow bell pepper 1 white onion 1 garlic clove 3-4 ripe tomatoes (or 250 ml tomato coulis) 1 small chili pepper or 1 teaspoon chili paste 1 teaspoon Herbes de Provence (thyme, basil, rosemary) 2-3 tablespoons olive oil Salt, to taste Freshly ground pepper Instructions 1. Wash the bell peppers, remove the stems and seeds, then cut them into long strips, not too thin. 2. Peel the onion and cut it the same way, into thin strips. Lightly crush the garlic clove. 3. Heat the olive oil in a large non-stick skillet. Add the onion, bell peppers, salt, pepper, and garlic. Stir over medium heat and let soften for 8-10 minutes, without browning too much. If it seems to dry out, you can add a tablespoon of water. 4. When the vegetables have softened, add the chopped tomatoes (or tomato coulis). If using fresh tomatoes, peel them first and remove the seeds if possible. Stir. 5. Let simmer on low heat for 8-10 minutes, until the liquid reduces and thickens slightly. 6. Finally, add the chili paste or chopped chili and the Herbes de Provence. Stir a few times. Taste for salt and pepper. 7. Remove the skillet from the heat. You can serve the piperade warm, but it’s also good at room temperature. Why I make this recipe often It’s quick and doesn’t require hard-to-find ingredients. It’s the kind of dish that solves a meal when you don’t want to spend much time in the kitchen. The bell peppers remain slightly crunchy, the herbs give a fresh flavor, and you can adjust how spicy you want it to be. It works as a side dish or, with poached eggs on top, even as a main course. Tips and variations Tips If you want the vegetables to stay firmer, don’t cook them too long. Don’t add too much salt at the beginning; the vegetables will release water, and it’s easy to adjust at the end. Substitutions Instead of fresh tomatoes, you can use jarred tomato coulis or canned tomatoes, peeled and seeded. If you don’t have Herbes de Provence, you can just use thyme and a bit of dried basil. Variations If you want something heartier, you can add diced smoked ham right at the beginning, along with the onion and bell peppers. For a breakfast or quick lunch version, crack eggs directly over the vegetable mixture, cover, and let them poach for a few minutes. Serving ideas Piperade can be served alongside steak, fish, or even plain rice. It’s also good on toasted bread. It’s delicious warm but also cold, at room temperature. Frequently asked questions Can piperade be made without chili? Yes. If you don’t want it spicy, you can skip the chili or just use a little, to taste. Can I use just one type of bell pepper? Yes, but a mix of colorful bell peppers gives better flavor and appearance. If you don’t have them, you can use whatever you have on hand. Can I add other vegetables? The classic recipe doesn’t include them, but you can add a bit of zucchini; however, the texture and flavor will be different. How long can I cook the bell peppers? It depends on your preference. If you leave them less, they stay crunchy. For a softer texture, cook them a bit longer over low heat. Nutritional values Estimate per serving: 100-120 kcal, 4 g protein, 7 g fat (mostly from olive oil), 10-12 g carbohydrates, fiber from vegetables, no added sugars. Values may vary depending on the type of tomatoes and the exact amount of oil. Storage and reheating Piperade lasts in the refrigerator for 2 days, covered. It reheats quickly in a skillet or microwave. If it’s too watery, let it cook for a few minutes to reduce. If it has been in the refrigerator, taste and adjust salt or herbs before serving.

Piperade or spicy pepper dish

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