Ingredients
- 2 tbsp olive oil Extra Virgin
- 1 ea large Spanish onion chopped
- 1 ea whole Green bell pepper seeded and chopped
- 1 ea whole red bell pepper seeded and chopped
- 1 ea whole Hungarian pepper seeded and chopped
- 2 cloves garlic smashed and finely chopped
- 1/2 tsp Salt
- 1/4 tsp paprika
- 1/8 tsp black pepper
- 1/4 tsp Granulated Sugar
- 1 can petite diced tomatoes 14.5oz
Instructions
- In a 10 inch cast iron skillet, heat the oil over a medium burner until hot.
- Saute everything except the Tomatoes until the vegetables are cooked (Approximately 10 Minutes)
- Add the Tomatoes and simmer until most of the liquid is evaporated.
- Remove from heat, let cool and refrigerate overnight.
- Puree the mixture until you have a smooth sauce. Add to vegetables and stew.
Notes
Nutrition Information
Nutrition Facts
Piperade
Amount Per Serving
Calories 66
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Sodium 291mg13%
Potassium 8mg0%
Carbohydrates 1g0%
Fiber 0.03g0%
Sugar 0.3g0%
Protein 0.1g0%
Vitamin C 0.8mg1%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.