Piperrada (Spanish Pepper Stew)
Piperrada (Spanish Pepper Stew) is a easy Spanish recipe that serves 4. 150 calories per serving.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $7.02 total, $1.76 per serving
Ingredients
- 2 pieces Green Italian Pepper (medium size, washed, stems, ribs and seeds removed)
- 200 g Piquillo Peppers (jarred, drained, cut into thin strips)
- 1 large Onion (peeled and coarsely chopped)
- 4 pieces Garlic Clove (peeled and minced)
- 200 ml Tomato Sauce (plain or lightly seasoned)
- 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare the vegetables
Wash the green Italian peppers, remove stems, ribs and seeds, then coarsely chop. Peel and coarsely chop the onion. Mince the garlic cloves.
Time: PT5M
Slice the piquillo peppers
Drain the jarred piquillo peppers and cut them into thin strips (tiritas).
Time: PT3M
Heat the oil
Place the skillet over medium‑high heat and add the olive oil. Let it shimmer, about 2 minutes.
Time: PT2M
Sauté onion and garlic
Add the chopped onion and minced garlic to the hot oil. Stir constantly until the onion becomes translucent and fragrant, about 5 minutes.
Time: PT5M
Cook the green peppers
Add the chopped green Italian peppers to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.
Time: PT5M
Add piquillo strips
Stir in the piquillo strips and cook for another 2 minutes, just to warm them through.
Time: PT2M
Incorporate tomato sauce and simmer
Pour the tomato sauce over the vegetables, season with salt and black pepper, and stir to combine. Reduce heat to medium and let the mixture simmer gently for 7 minutes, allowing flavors to meld.
Time: PT7M
Finish and serve
Turn off the heat, give the piperrada a final stir, and transfer to a serving bowl. Serve hot as a tapa, side dish, or over crusty bread.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Green Italian Pepper: Red bell pepper, Yellow bell pepper
- Instead of Piquillo Peppers: Roasted red peppers, Marinated red peppers
- Instead of Onion: Shallot, Leek
- Instead of Garlic Clove: Garlic paste, Garlic powder (1 tsp)
- Instead of Tomato Sauce: Crushed tomatoes, Passata
- Instead of Olive Oil: Canola oil, Sunflower oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Spoons (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Removing stems, ribs and seeds from the green peppers to avoid bitterness.
- Adding piquillo strips midway to keep them from disintegrating.
- Simmering the tomato sauce just enough to blend flavors without over‑cooking.
Chef Tips from the Video
- Use a cast‑iron skillet for better heat retention and a slight char on the vegetables.
- Keep the chopping size uneven on purpose; the dish is meant to be rustic.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for added richness.
Troubleshooting
The piperrada is watery.
Increase simmer time to reduce excess liquid, or add a teaspoon of tomato paste to thicken.
Peppers are too soft or mushy.
Cook the green peppers for a shorter time and add the piquillo earlier; keep heat higher to sear rather than stew.
Lacks flavor.
Season with a pinch of smoked paprika or a splash of sherry vinegar at the end.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freezing is not recommended; texture may become soggy.
Room temperature: Can sit at room temperature for up to 2 hours; discard after that.
Make-Ahead Tips
- Prepare the vegetables up to step 5, then refrigerate. Add piquillo and sauce when ready to finish.
- Reheat gently on the stove over low heat; add a splash of water if it looks dry.
Frequently Asked Questions
What is the cultural significance and history of piperrada in Spanish cuisine?
Piperrada originates from the Basque Country and Navarre, where it was traditionally a peasant dish made with locally available peppers, onions and tomatoes. It reflects the Mediterranean emphasis on simple, fresh vegetables and is often served as a tapa or side at festivals and family gatherings.
What are the traditional regional variations of piperrada in Spain?
In the Basque region the dish often includes chorizo or bacon for added richness, while in Navarre it may feature sweet red peppers and a splash of sherry vinegar. Coastal versions sometimes add anchovies, whereas inland versions stay strictly vegetarian.
How is piperrada traditionally served in the Basque Country?
Traditionally it is served hot in a shallow earthenware dish, accompanied by crusty country bread or as a topping for grilled fish. It can also be enjoyed straight from the pan as a communal tapa.
What occasions or celebrations is piperrada associated with in Spanish culture?
Piperrada is popular during local festivals (fiestas), harvest celebrations, and family gatherings because it can be prepared quickly in large batches and showcases the season’s fresh peppers.
What other Spanish dishes pair well with piperrada?
Piperrada pairs beautifully with grilled fish such as sardines, roasted lamb, or simple tortilla española. It also works as a side to paella or as a topping for croquetas.
What are the authentic traditional ingredients for piperrada versus acceptable substitutes?
Authentic piperrada uses green Italian peppers, piquillo peppers, onion, garlic, and a light tomato sauce. Substitutes can include any sweet bell pepper, roasted red peppers, or crushed tomatoes if piquillo are unavailable.
What are the most common mistakes to avoid when making piperrada?
Common mistakes include over‑cooking the piquillo strips, which makes them fall apart, and adding too much liquid, resulting in a soupy texture. Also, chopping the vegetables too finely can cause them to lose their characteristic bite.
Why does this piperrada recipe add the piquillo peppers midway through the fry instead of at the beginning?
Piquillo peppers are already cooked and delicate; adding them early would cause them to disintegrate and lose their bright flavor. Incorporating them midway preserves their texture and visual appeal.
Can I make piperrada ahead of time and how should I store it?
Yes, you can prepare the vegetable base up to step 5, cool it, and refrigerate in an airtight container for up to 4 days. Add the piquillo and tomato sauce when reheating to keep the peppers firm.
What texture and appearance should I look for when the piperrada is done cooking?
The vegetables should be tender but still retain a slight bite, the piquillo strips should be glossy and intact, and the sauce should coat the ingredients without being watery. A light reddish‑orange hue indicates proper seasoning.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on simple, home‑cooked Mediterranean and Spanish recipes, emphasizing rustic techniques and minimal ingredients for everyday cooking.
How does the YouTube channel Unknown's approach to Spanish cooking differ from other Spanish cooking channels?
Channel Unknown prioritizes quick, no‑fuss preparations and often uses pantry‑friendly shortcuts, whereas many Spanish cooking channels emphasize traditional, labor‑intensive methods. This channel aims to make authentic flavors accessible to busy home cooks.
Last updated: September 4, 2026
