Recipe courtesy of Anne Burrell
Episode: Eat, Pray, Love
Save Recipe Print
Yellow and Red Pepper Piperade with Marcona Almonds
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.

Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Hot Roasted Red Pepper Dip

Recipe courtesy of Katie Lee

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Artichoke Spinach Dip with Roasted Red Bell Peppers

Recipe courtesy of Guy Fieri

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword

          Latest Stories