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  • 2 tablespoons olive oil
  • 1 -- green bell pepper, chopped (about 1/2 cup)
  • 2 red bell peppers, chopped (about 1 cup)
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 5 cloves garlic, thinly sliced
  • 3 large tomatoes, peeled and finely chopped (about 2 1/2 cups)
  • 1 teaspoon piment d'Espelette or sweet Spanish paprika
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper


  1. Heat olive oil in a large sauté pan over medium-high heat. Add peppers, onion and garlic; sauté until peppers are tender, about 5 minutes.
  2. Stir in tomatoes, piment d’Espelette, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 30 minutes.

Recipe by Charles Smothermon

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The recipe was originally published as Piperade on

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