Piperrada (Spanish Pepper Stew)

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

1. 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

2. Slice the piquillo peppers

   Drain the jarred piquillo peppers and cut them into thin strips (tiritas).

   Time: PT3M

3. Heat the oil

   Place the skillet over medium‑high heat and add the olive oil. Let it shimmer, about 2 minutes.

   Time: PT2M

4. 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

5. 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

6. Add piquillo strips

   Stir in the piquillo strips and cook for another 2 minutes, just to warm them through.

   Time: PT2M

7. 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

8. 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