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Piperrada (Spanish Pepper and Tomato Stew)
A rustic Mediterranean pepper and tomato stew that’s simple, colorful, and perfect with eggs, fish, or crusty bread. Naturally vegetarian, budget‑friendly, and great warm or cold.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories per serving 160 kcal
Ingredients
- 3 green (bell) peppers sliced
- 1 large onion sliced
- 3 cloves garlic minced
- 14 oz fresh tomatoes (400 g) chopped
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- a handful fresh parsley chopped
- pepper
- salt
Instructions
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1) Warm a generous splash of olive oil in a large skillet over medium heat.
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2) Add the sliced onion and cook until soft and translucent.
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3) Stir in the garlic and cook for another minute until fragrant.
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4) Add the sliced green peppers and cook until they begin to soften.
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5) Add the tomatoes, smoked paprika, salt, and pepper. Stir well.
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6) Lower the heat and let the stew simmer gently for about 25 minutes, stirring occasionally, until the peppers are tender and the tomatoes have broken down.
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7) Finish with a splash of red wine vinegar and adjust seasoning to taste.
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8) Sprinkle with chopped parsley and serve warm — or let it cool and enjoy it as a chilled pepper salad.