Piperade

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 can (28 oz) crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add bell peppers and zucchini, cooking until they begin to soften.
5. 5 Pour in crushed tomatoes and add smoked paprika, cayenne, thyme, salt, and pepper.
6. 6 Simmer uncovered for 30 minutes, stirring occasionally.
7. 7 Stir in parsley and cook for an additional 2 minutes.
8. 8 Serve hot

Equipment

• Large skillet with lid

Variations

• Add eggs poached in the stew for a heartier meal.
• Include a splash of balsamic vinegar for added depth.

Substitutions

• Use fresh thyme sprigs instead of dried for a more robust flavor.
• Substitute bell peppers with roasted red peppers for a sweeter taste.

Pairings

• Grilled chicken
• Garlic bread

Nutrition

Tips

• For a smokier flavor, use smoked paprika with a strong aroma.
• Adjust the cayenne pepper to your preferred level of spiciness.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or over steamed rice.
• Pairs well with a glass of dry white wine.

FAQ