Yellow and Red Pepper Piperade with Marcona Almonds

Name: Yellow and Red Pepper Piperade with Marcona Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for sauteing and drizzling; 2 cloves garlic, smashed and chopped; 1 Spanish onion, diced; 2 plum tomatoes, finely diced; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; Kosher salt; 1/2 cup crushed tomatoes, preferably San Marzano; 1 teaspoon red chile flakes; 1 teaspoon pimenton (smoked paprika); 1 to 2 teaspoons sherry vinegar; 1/3 cup Marcona almonds, toasted and finely chopped; Chopped chives, for serving

Servings: persons

Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving

1
In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat.
2
Add the garlic and cook until aromatic.
3
Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes.
4
Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes.
5
Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes.
6
Add the sherry vinegar and cook for an additional minute.
7
Taste and season.
8
Remove from the heat and stir in the chopped almonds and chives.
9
Finish with a drizzle of olive oil.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Olive oil, for sauteing and drizzling, 2 cloves garlic, smashed and chopped, 1 Spanish onion, diced, 2 plum tomatoes, finely diced, and more.

Yes, Yellow and Red Pepper Piperade with Marcona Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!