Low Sodium Piperade

Savor the vibrant flavors of the Basque-inspired Low Sodium Piperade, a healthier twist on the classic French dish. This one-skillet recipe combines a rainbow of tender sautéed vegetables—sweet red and green bell peppers, ripe tomatoes, and aromatic onions and garlic—gently simmered with fragrant herbs like thyme and paprika for a naturally bold flavor without added salt. Perfect as a side dish, a topping for crusty bread, or a savory accompaniment to grilled proteins, this low sodium piperade is both versatile and nutrient-rich. Ready in just an hour, it’s an ideal recipe for those seeking a wholesome, low-sodium meal packed with color, texture, and Mediterranean warmth. Sprinkle with fresh parsley for the perfect finishing touch!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 2 red bell peppers
• 2 green bell peppers
• 4 large ripe tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

While the oil is heating, peel and thinly slice the onion, mince the garlic, and set both aside.

Step 3

Core and slice the bell peppers into thin strips, discarding the seeds, and set them aside.

Step 4

Blanch the tomatoes in boiling water for about 30 seconds, then remove them and peel the skins off. Chop the tomatoes and set them aside.

Step 5

Add the sliced onions to the skillet and sauté for about 5 minutes until they become translucent.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Add the sliced bell peppers to the skillet, stirring occasionally, and cook until they begin to soften, about 10 minutes.

Step 8

Stir in the chopped tomatoes, bay leaf, dried thyme, and paprika, and lower the heat to a simmer.

Step 9

Cover the skillet with a lid and let the mixture simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and well combined.

Step 10

Season the Piperade with black pepper to taste, and remove the bay leaf before serving.

Step 11

Sprinkle with chopped fresh parsley for garnish, and serve warm. Optionally, you can serve Piperade with crusty bread or as a side dish to grilled protein.

Nutrition Facts

Serving size	(1403.3g)

Amount per serving	% Daily Value*
Calories	596.0

Total Fat 31.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 65.7mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 40.0g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 191.8mg	0%
Iron 6.0mg	0%
Potassium 3067.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 8.8%

Carbs: 46.6%