Piperade Basquaise

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red bell peppers, thinly sliced 2 red bell peppers, thinly sliced
• 2 green bell peppers, thinly sliced 2 green bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced 2 yellow bell peppers, thinly sliced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 teaspoon (5g) piment d'Espelette (Basque chili pepper) 1 teaspoon (5g) piment d'Espelette (Basque chili pepper)
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the skillet and sauté until they become translucent and fragrant.
3. 3.
   Add the sliced bell peppers to the skillet and cook until they start to soften, about 5 minutes.
4. 4.
   Stir in the diced tomatoes, piment d'Espelette, and smoked paprika. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes, or until the flavors have melded together and the peppers are tender.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve hot as a main course or as a side dish with crusty bread or steamed rice.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have vibrant colors. Remove the seeds and white pith before slicing.
• Piment d'Espelette — If you can't find piment d'Espelette, you can substitute it with a combination of paprika and cayenne pepper for a similar flavor profile.

Tips & Tricks

• For a smokier flavor, you can use grilled or roasted bell peppers instead of raw ones.
• Add a splash of white wine or vinegar for a tangy twist to the stew.
• If you prefer a spicier version, increase the amount of piment d'Espelette or add a pinch of cayenne pepper.

Serving advice

Piperade Basquaise is best served hot, allowing the flavors to fully develop. Serve it as a main course with crusty bread on the side, or as a side dish alongside grilled meats or fish. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can arrange the sliced bell peppers in a colorful pattern on top of the stew. Sprinkle some chopped parsley over the dish for a fresh and vibrant touch.