Spanish Bell Pepper Sauté
Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to fill vegan fajitas!
Serves: 4 to 6
- 1 tablespoon extra-virgin olive oil
- 1 medium red or yellow onion, quartered and sliced
- 2 cloves garlic, minced
- 5 or 6 medium bell peppers of various colors, cut into strips
- 1/4 cup dry white wine
- 2 medium firm, ripe tomatoes
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.
Add the garlic, bell peppers, and wine. Cover and cook over medium-low heat until the peppers are just tender, about 8 minutes. Stir occasionally.
Uncover and raise the heat; cook for 2 to 3 more minutes, or until the peppers and onions are touched with golden spots.
Stir in the tomatoes and continue to cook,for 2 minutes longer.
Stir in the parsley and season to taste with salt and pepper. Serve warm or at room temperature as a side dish or as suggested below.
Per serving: 150 calories; 9g fat; 50mg sodium; 15g carbs; 4g fiber; 2g protein
Photos by Evan Atlas
Spread fresh bread with hummus or vegan pesto and top with Spanish bell pepper sauté — delicious!
It’s also a perfect topping for pasta, especially for summer meals.
- Here are more recipes using bell peppers.