Name: Piperade or Piperrada (Basque Pepper Stew)
Ingredients: 2 tb Oil; 1 lg Onion, chopped; 2 lg Green peppers, cored, seeded and cut into 1/4- to 1/2-inch dice (up to 3); 2 Cloves garlic, chopped; 1 1/2 lb Ripe tomatoes, peeled, seeded and chopped; 1/4 ts Crushed hot red pepper; Salt; Freshly ground pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Basque		1	Servings

INGREDIENTS

2	tb	Oil
1	lg	Onion, chopped
2	lg	Green peppers, cored, seeded and cut into 1/4- to 1/2-inch dice (up to 3)
2		Cloves garlic, chopped
1 1/2	lb	Ripe tomatoes, peeled, seeded and chopped
1/4	ts	Crushed hot red pepper
		Salt
		Freshly ground pepper

INSTRUCTIONS

Heat oil in deep skillet over low heat. Add onion and cook, stirring
frequently, until tender but not brown, about 5 minutes. Add green peppers
and garlic and cook, stirring frequently, until peppers become tender,
about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to
taste. Cook, uncovered, over medium heat, stirring often, until stew is
thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.

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