If you’ve ever dreamed of bringing a burst of vibrant, sun-soaked flavors from the Basque region right into your own kitchen, this Piperade – Basque Pepper and Tomato Stew Recipe is exactly what you need. This hearty, colorful stew combines the sweetness of bell peppers with the tangy warmth of tomatoes and hints of smoky paprika, creating a dish that feels both comforting and festive. It’s an absolute celebration of simple ingredients coming together to make something truly memorable, perfect for sharing with friends or simply savoring on a cozy night in.
Ingredients You’ll Need
The magic of this Piperade – Basque Pepper and Tomato Stew Recipe comes from a handful of fresh, straightforward ingredients that each play a crucial role. From the vibrant bell peppers to the warm spices, every component adds its own unique touch to the stew’s depth, color, and irresistible flavor.
- 3 large bell peppers (red, green, or yellow): Choose a mix for a colorful stew bursting with natural sweetness and crunch.
- 2 medium tomatoes, diced: Fresh, juicy tomatoes add acidity and help form the stew’s rich base.
- 1 medium onion, thinly sliced: Onions bring a tender, savory backbone to the dish when caramelized.
- 3 cloves garlic, minced: Garlic infuses the stew with aromatic warmth and complexity.
- 2 tablespoons olive oil: Use a good-quality olive oil for a smooth, fruity flavor and luscious texture.
- 1 teaspoon smoked paprika: This spice adds a gentle smoky note that makes the stew uniquely comforting.
- 1/2 teaspoon cayenne pepper (optional): A dash of cayenne lifts the stew with a subtle, pleasing heat.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- 2 tablespoons fresh parsley, chopped (optional): Fresh parsley adds brightness and a hint of herbal freshness as a finishing touch.
How to Make Piperade – Basque Pepper and Tomato Stew Recipe
Step 1: Sauté the onions
Begin by warming olive oil in a large skillet over medium heat. Add the sliced onions and sauté gently for 5 to 7 minutes until they turn soft and translucent. This slow softening process awakens their sweetness and builds the stew’s flavorful foundation.
Step 2: Add garlic
Next, toss in the minced garlic and cook for another 1 to 2 minutes. This step lets the garlic release its fragrant aroma without burning, adding a subtle depth to the stew that you’ll appreciate in every bite.
Step 3: Cook the bell peppers
Now it’s time for the stars of the show: the bell peppers. Stir them into the skillet and cook for about 10 minutes, occasionally stirring until they begin to soften and their natural sweetness shines through.
Step 4: Combine tomatoes and spices
In go the diced tomatoes, smoked paprika, cayenne pepper if you’re opting for a bit of heat, and a pinch of salt and pepper. Lower the heat to simmer gently. Let the flavors meld and the mixture thicken over the next 15 to 20 minutes, stirring often so nothing sticks or burns.
Step 5: Season and taste
Give your stew a careful taste and adjust the seasoning with extra salt or pepper as needed. This is your moment to customize the stew to your perfect balance of flavors.
Step 6: Serve with fresh parsley
Finally, sprinkle fresh chopped parsley on top for a lovely pop of color and herbal zing, and your Piperade – Basque Pepper and Tomato Stew Recipe is ready to enjoy!
How to Serve Piperade – Basque Pepper and Tomato Stew Recipe
Garnishes
Adding fresh parsley as a garnish not only brightens the stew visually but also injects a fresh, grassy flavor that complements the smoky paprika beautifully. A drizzle of good olive oil or a dollop of crème fraîche can also elevate the dish even more.
Side Dishes
Piperade shines alongside crusty toasted bread, perfect for scooping up every last bit of its delicious juices. It also pairs wonderfully with eggs — whether fried, poached, or scrambled — turning it into a hearty breakfast or brunch steal. For a fuller meal, consider serving it with grilled sausages or a simple green salad.
Creative Ways to Present
For a fun twist, serve your Piperade – Basque Pepper and Tomato Stew Recipe stuffed inside warm pita pockets or over a bed of fluffy couscous. You can even turn it into a vibrant base for shakshuka or spoon it on top of roasted potatoes to impress at your next gathering. The possibilities are endless and delightful.
Make Ahead and Storage
Storing Leftovers
This stew holds up beautifully in the fridge for up to four days. Store leftovers in an airtight container to preserve the vibrant flavors and prevent any moisture loss. Revisit it for a quick, flavorful meal anytime.
Freezing
Piperade freezes well if you want to save it for longer. Just cool completely, transfer to a freezer-safe container, and freeze for up to three months. When you’re ready, thaw it overnight in the fridge before reheating gently.
Reheating
Reheat your Piperade slowly on the stove over low heat, stirring occasionally until warmed through. This method keeps the vegetables tender and flavors fresh, perfect for a quick dinner or side dish revival.
FAQs
Can I use canned tomatoes instead of fresh for this Piperade – Basque Pepper and Tomato Stew Recipe?
Yes, canned tomatoes work well in a pinch and can actually deepen the stew’s flavor since canned varieties tend to be more concentrated. Just use about one cup of canned diced tomatoes and adjust the seasoning accordingly.
Is this recipe traditionally spicy?
Not typically! The cayenne pepper is optional and added just for a gentle kick if you like a bit of heat. Traditional Piperade tends to be mild, focusing more on the smoky and sweet flavors.
Can I make this recipe vegan or vegetarian?
Absolutely! The Piperade – Basque Pepper and Tomato Stew Recipe is naturally vegan and vegetarian. It’s a fantastic plant-based dish full of vibrant veggies and tasty spices.
What’s the best way to slice the peppers for this stew?
Thin, even slices work best to ensure the peppers cook evenly and blend perfectly into the stew. Feel free to mix colors of bell peppers for that classic colorful appearance and balance of sweetness.
Can I add meat to this Piperade?
Definitely! Adding slices of chorizo or some cooked chicken can turn this beautifully into a heartier meal while keeping the vibrant flavors of the stew.
Final Thoughts
There’s something truly special about making and sharing Piperade – Basque Pepper and Tomato Stew Recipe. It’s a dish that invites easy, joyful cooking with fresh ingredients and offers a warm, inviting bowl of comfort you’ll want to revisit again and again. Give it a try—you might just find your new favorite way to enjoy simple, rustic flavors with a vibrant Basque twist.
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Piperade – Basque Pepper and Tomato Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Basque
- Diet: Vegetarian
Description
Piperade is a traditional Basque pepper and tomato stew, combining sweet bell peppers, ripe tomatoes, onions, and aromatic garlic, slowly cooked with smoked paprika and a touch of cayenne for warmth. This vibrant and flavorful dish can be served as a side, over toasted bread, or alongside eggs for a satisfying 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
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Others
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5-7 minutes until they become softened and translucent, building the stew’s flavor base.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, infusing the oil with aromatic depth.
- Cook the peppers: Add the thinly sliced bell peppers to the skillet and cook for 10 minutes, stirring occasionally, until the peppers start to soften but still retain some texture.
- Add tomatoes and spices: Mix in the diced tomatoes, smoked paprika, cayenne pepper (if using), salt, and pepper. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the stew thickens and the flavors meld beautifully.
- Season to taste: Taste the piperade and adjust salt, pepper, or cayenne pepper as needed to balance the flavors.
- Serve and garnish: Serve the piperade warm, garnished with fresh parsley if desired. It pairs wonderfully as a side dish, over toasted bread, or topped with fried or poached eggs for a hearty meal.
Notes
- Use a mix of colorful bell peppers to enhance the dish’s visual appeal and flavor complexity.
- If fresh tomatoes aren’t available, high-quality canned diced tomatoes can be used as a substitute.
- For a spicier stew, increase the amount of cayenne pepper or add a pinch of chili flakes.
- Piperade can be prepared ahead and tastes even better the next day when flavors have melded further.
- Serve with crusty bread or as a side to grilled meats or fish for a complete Basque-inspired meal.
