Piperade – Basque Pepper and Tomato Stew Recipe
If you’re searching for a dish that bursts with vibrant colors, rich flavors, and soulful comfort, you’ve just found it. This Piperade – Basque Pepper and Tomato Stew Recipe is a delightful celebration of simple ingredients coming together to create something truly spectacular. With tender bell peppers, sweet tomatoes, and a hint of smoky spice, this stew is perfect for warming your kitchen and your heart. It’s a rustic Basque classic that’s both satisfying and easy to whip up any day of the week.
Ingredients You’ll Need
The magic of this Piperade lies in its simplicity. Every ingredient plays a crucial role, bringing freshness, sweetness, smokiness, and depth to the stew. Using quality vegetables and just a handful of spices ensures the flavors shine through beautifully.
- 3 large bell peppers (red, green, or yellow): These provide a sweet crunch and vibrant color that define the stew’s character.
- 2 medium tomatoes, diced: They add juiciness and a subtle acidity to balance the sweetness of the peppers.
- 1 medium onion, thinly sliced: Onions bring a savory backbone and depth when cooked slowly.
- 3 cloves garlic, minced: Garlic infuses the dish with aromatic warmth and a little kick.
- 2 tablespoons olive oil: Olive oil helps soften the vegetables gently while adding a rich, fruity undertone.
- 1 teaspoon smoked paprika: This spice adds a smoky dimension that is signature to many Basque dishes.
- 1/2 teaspoon cayenne pepper (optional): For those who love a touch of heat, cayenne brings a pleasant fiery note.
- Salt and pepper, to taste: Essential seasonings to bring out all natural flavors.
- 2 tablespoons fresh parsley, chopped (optional): A fresh, herbal finish that brightens each bite.
How to Make Piperade – Basque Pepper and Tomato Stew Recipe
Step 1: Soften the Onions
Begin by heating olive oil in a large skillet over medium heat. Add your thinly sliced onions and gently cook them for 5 to 7 minutes until they turn soft and translucent. This slow cooking unlocks their natural sweetness and forms a flavorful base for the stew.
Step 2: Add Garlic for Aroma
Toss in the minced garlic and continue cooking for another 1 to 2 minutes. Keep an eye on it—it should smell fragrant but not burn. Garlic’s rich aroma enhances every layer of flavor in this dish.
Step 3: Cook the Bell Peppers
Now, add your sliced bell peppers to the skillet. Stir them occasionally as they soften over about 10 minutes. Watching the peppers soften but still retain a slight bite gives the Piperade a wonderful texture and sweetness that’s absolutely irresistible.
Step 4: Simmer with Tomatoes and Spices
Next, stir in the diced tomatoes, smoked paprika, and optional cayenne pepper. Season with salt and pepper to your taste. Reduce the heat to low and let this colorful mixture simmer gently for 15 to 20 minutes. This simmering step lets all the flavors meld together, thickening the stew into a luscious, spoonable delight.
Step 5: Final Seasoning Touches
Before serving, taste your Piperade and adjust the salt or spices if needed. This final tasting ensures each bite is perfectly balanced and bursting with flavor.
Step 6: Serve Warm
Serve the Piperade warm, with a sprinkle of fresh parsley if you like. The vibrant colors and smoky aroma alone will make you eager to dig in.
How to Serve Piperade – Basque Pepper and Tomato Stew Recipe
Garnishes
A scattering of freshly chopped parsley adds a pop of color and herbaceous freshness. For extra richness, try topping with a fried or poached egg. The runny yolk beautifully melds with the spicy-sweet pepper stew.
Side Dishes
Piperade is incredibly versatile alongside crusty toasted bread, perfect for scooping up every last bit. It also pairs beautifully with grilled meats or fish, enhancing any meal with its rustic charm.
Creative Ways to Present
Take your Piperade to the next level by serving it atop creamy polenta or spooning it over warm quinoa for a hearty twist. You can even use it as a vibrant base for shakshuka-style baked eggs for a memorable brunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Piperade in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or simple dinners later in the week.
Freezing
You can freeze Piperade in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to preserve its texture and taste.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally. Adding a splash of water or broth can help restore its original consistency if it thickened too much in storage.
FAQs
What makes Piperade different from other pepper stews?
Unlike other pepper-based stews, Piperade features the unique blend of smoky paprika and the fresh, vibrant flavors of Basque cuisine. The combination of bell peppers, tomatoes, and subtle spices creates a balance that’s both hearty and bright.
Can I use canned tomatoes instead of fresh?
Absolutely! If fresh tomatoes aren’t in season, canned diced tomatoes work well. Just opt for good-quality ones to maintain the fresh flavor character of the Piperade.
Is Piperade typically served hot or cold?
Traditionally, Piperade is served warm or at room temperature to best enjoy its comforting texture and flavors. It can be enjoyed cold, but the taste and aroma really shine hot.
Can I make Piperade vegan?
This recipe is naturally vegan when enjoyed without egg garnishes or meat sides, making it a perfect plant-based stew packed with flavor and nutrition.
How spicy is Piperade with cayenne pepper?
The cayenne pepper adds a gentle warmth without overwhelming heat. If you prefer milder flavors, feel free to omit it or reduce the amount according to your taste.
Final Thoughts
Embracing the charm of the Basque country, this Piperade – Basque Pepper and Tomato Stew Recipe is a true joy to make and share. Its simple ingredients, soulful flavors, and beautiful colors come together in a dish that’s pure comfort and delight. I encourage you to try it soon—you might find it becoming one of your favorite go-to recipes for any season.
Print
Piperade – Basque Pepper and Tomato Stew Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Piperade is a traditional Basque pepper and tomato stew bursting with vibrant flavors from bell peppers, tomatoes, onions, garlic, and smoky spices. This quick and easy skillet dish is perfect as a side, served over toasted bread, or paired with eggs for a savory breakfast or light meal.
Ingredients
Vegetables
- 3 large bell peppers (red, green, or yellow), thinly sliced
- 2 medium tomatoes, diced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the oil and cook onions: Warm the olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and translucent, which builds the foundational flavor for the stew.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Cook bell peppers: Add the sliced bell peppers to the skillet and cook for about 10 minutes, stirring occasionally, until they soften and start to release their juices.
- Add tomatoes and spices: Mix in the diced tomatoes, smoked paprika, cayenne pepper if using, and season with salt and pepper. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally until the mixture thickens and the flavors meld beautifully.
- Adjust seasoning: Taste the piperade and adjust salt, pepper, or cayenne to your preference.
- Serve: Garnish with fresh chopped parsley if desired. Serve the piperade warm as a flavorful side dish, spoon it over toasted bread, or enjoy it alongside fried or poached eggs for a complete meal.
Notes
- Feel free to use a mix of bell pepper colors for a vibrant dish.
- The cayenne pepper is optional and can be omitted to keep the stew mild.
- Piperade can be served cold or at room temperature as a tapas dish.
- For a heartier meal, add chorizo or serve with eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Basque
