While this dish takes a bit of effort, it is a time saver once it's made ahead of time. Breakfast is a snap with piperade and scrambled eggs or hash browns. Try it with ravioli or pasta!


All Ingredients

1 (158g) red bell pepper
1 (158g) green bell pepper
1 (158g) yellow bell pepper
1 (158g) orange bell pepper
1 (503g) yellow onion, diced 9 minutes
1 (20g) jalapeno
½ tsp (3g) salt
3 tbsps (42g) garlic oil
3 cloves (13g) garlic, minced 4 minutes
10 (62g) button mushroom, minced 7 minutes


  1. Preheat oven to 450F degrees.
  2. Cut the peppers, bell pepper and jalapeno, in half and discard the core and seeds. 5 minutes
  3. Toss with 2 tablespoon of oil and place the peppers cut side down on a baking pan lined with foil. 1 minute
  4. Roast the peppers in the oven for 25-30 minutes. 30 minutes
  5. While the peppers are roasting, saute the diced onion and mushroom on medium high heat. Add salt, stir constantly and be sure to not brown the onions, turn the heat down if necessary. 3 minutes
  6. Slow cook the onions and mushrooms on low heat for 45 minutes and 1 hour. about 1 hour
  7. While the onions and mushrooms are cooking, take the peppers out and place in a heat proof bowl and cover tightly with plastic wrap and allow the peppers to steam for 10 minutes. 10 minutes
  8. Once the peppers have steamed, peel the skins of the peppers. Discard the skins and dice the peppers. 18 minutes
  9. Toss the diced peppers with the onions and mushrooms. 1 minute
  10. Store in the refrigerator and use liberally in your dishes! 1 minute
Piperade ndata