Pipérade Stir-Fry: A pepper prominent side dish with tomatoes, onions, garlic and spices that is a fabulous accompaniment to many entrees!
Bill arrived home late for dinner, swung open the refrigerator door, while inquiring, “Any veggies for dinner?” I sweetly replied, “Well, I made some pipérade…you know, sautéed peppers. One of Dorie’s recipes.”
“Have you heard of corn?” he responded wryly. This man eats all sorts of peppers in my fajitas and pasta dishes, but there was no persuading him that these vibrant peppers tossed with slivers of onion and minced garlic were going anywhere near his plate.
But I disagreed. They were the perfect side for my grilled chicken, then later with every entree adorning my plate till they were gone.
What is Pipérade?
Traditional pipérade is a melange of peppers, onions, chiles, garlic and tomatoes with a longer cooking time than in this version. A specialty of the Basque region of France, Dorie’s pipérade used many of these same ingredients which were quickly stir-fried. A sprinkle of piment d’Espelette provided a touch of heat and red wine vinegar helped create a tangy glaze.
How Do You Make Pipérade?
A recipe was hardly needed…5 sliced bell peppers were cooked in olive oil till just “crisp-tender.” Salt and pepper were added and the pan was deglazed with a quarter cup of red wine vinegar. Paper thin slices of red onion and some garlic along with the French chili powder finished it off.
This stir fry would be the perfect accompaniment to grilled chicken, beef or even meaty fish. Details of this recipe can be found in Around My French Table. Dorie’s slow cooked version can be seen in the Washington Post.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #7: Fill up on high fiber foods (this pipérade stir-fry, for example). The bulk provided by whole grains, fruits and vegetables sends the “I’m full” signal to your stomach, then your brain. And remember to pair fiber with plenty of fluids (which was Tip #1).