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.