Piperade Or Piperrada (basque Pepper Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Basque | 1 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 1 | Onion, chopped | |
| 2 | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 500
Calories From Fat: 261
Total Fat: 29.7g
Cholesterol: 0mg
Sodium: 1280.7mg
Potassium: 2108.5mg
Carbohydrates: 59g
Fiber: 15.3g
Sugar: 30.5g
Protein: 10.3g