Yellow and Red Pepper Piperade with Marcona Almonds Recipe

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.

No additional tips available.

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

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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.

Yellow and Red Pepper Piperade with Marcona Almonds

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