Piperade

This simple stew kind of dish made with peppers and tomatoes. This is flavored with espelette pepper. This can be served as a main course or as a side dish. I like to serve with crackers or even sliced baguette. This is simple to make and vegan too!

Piperade is from the Basque region and is prevalent in Spain too. This stew is flavored with the locally grown pepper, Espelette pepper. The powder is available in amazon and the addition of this gives the traditional flavor to the dish. If you can't find, use cayenne or paprika too. Sauté with chili powder and turns out great. I added extra teaspoon of the pepper to suit us.

This French style recipe is adapted from Splendid Table.  The measurements in Splendid Table were given as counts, and I have tried a couple of times and made everything in cups and hence it is easier to measure or follow the recipe. 

In fact, this is very similar to our quick pepper curry. We loved the French version and it tasted great with flatbreads too. This is somewhat similar to the Chakala we enjoyed when we travelled virtually to Lesotho in our #Eattheworld group. 

This is my post for this weeks event in our #ourfamilytable. We are sharing French recipes and Christie is hosting this event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

Bell peppers - 3 cups, red, green, and yellow each one cup, sliced

Onion - 2 cups, Sliced

Olive oil - 1/4 cup

Salt - 1/2 tsp

Garlic - 4 cloves or 2 tbsp, finely chopped

Tomatoes - 1.5 cups, peeled and chopped

Sugar - 1 tsp

Piment d'Espelette - 2.5 tsp

Method

Heat oil in a pan and sauté onions, garlic, and peppers for about 15 minutes, stirring now and then to prevent burning.

Add the tomatoes, salt, sugar, and piment d'espelette, cover and cook on a lower flame for another 15 minutes. The tomatoes would be cooked completely and the peppers soft. If there is more liquid, cook for a couple more minutes uncovered. 

Transfer to serving bowl and serve with baguette, crackers. Store in fridge until served or used in any preparation. 

Here are the quick links for the French recipes we shared today. Thanks, Christie and Heather.

• Beet Goat Cheese Savory Macaron from A Kitchen Hoor’s Adventures
• Green Beans with Crispy Onions from Palatable Pastime
• Haricot Vert Saladfrom Karen’s Kitchen Stories
• Nicoise Salad from Art of Natural Living
• Piperade from Magical Ingredients