Skip to main content
Epicurious
Cookbooks

Pipérade—Sautéed Peppers and Onions

Ingredients

Preparation

  1. For 1 1/2 cups. Sauté 1 sliced medium onion slowly in 2 tablespoons olive oil until tender but not browned. Add 1 sliced medium red pepper, 1 sliced green pepper, and a clove of puréed garlic. Season with a big pinch of Provençal herbs (see page 44), and salt and pepper to taste. Continue sautéing several minutes over low heat, until peppers are tender.

Julia's Kitchen Wisdom Knopf
TagsBasqueSpanishEuropeanOnionRoot VegetableVegetableBell PepperSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerSauteCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.