I like to spice up my meat dishes with peppers, and this Basque piperade\u2014adapted from a Spanish recipe\u2014is a family favorite. \u2014Hyacinth Rizzo, Buffalo, New York<\/p>\n","protected":false},"author":7061,"featured_media":718039,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304993,304292,305487,304338,305334,304515,304390,303966,304988,304368,306848,304268,307307,307723,307383,304350,324623,304388,304020,340236,306799,304253,304005,304560,307738,304150,307614,304403],"categories-v2":[308984,308481,309216,308940,308305,310796,308992,309337,308880,308761,308495,308935,308745,309603,259483,310342,310685,310410,313058,309001,309177,308752,308594,340626,313044,309594,308549,308915,310702,309434,310591,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Chile Verde 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Piperade","datePublished":"2018-01-01","dateModified":"2022-02-08","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pork-Piperade_EXPS_THN17_2894_B06_14_6b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York","recipeIngredient":["1\/4 cup all-purpose flour","1 envelope (1-1\/4 ounces) reduced-sodium taco seasoning, divided","1 pound boneless pork, cut into 1-1\/2- x 1\/8-inch strips","2 tablespoons canola oil","PIPERADE:","3 tablespoons olive oil","1 medium Spanish onion, thinly sliced","2 medium sweet red peppers, julienned","2 cups canned plum tomatoes, drained (reserve juices)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess."},{"@type":"HowToStep","text":"In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm."},{"@type":"HowToStep","text":"In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 414 calories","fatContent":"24g fat (4g saturated fat)","cholesterolContent":"67mg cholesterol","sodiumContent":"720mg sodium","carbohydrateContent":"23g carbohydrate (10g sugars","fiberContent":"4g fiber)","proteinContent":"26g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":5,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Spanish","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CountryGirl72"},"reviewBody":"
I've made this so many times. It's a family favorite. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTrumpet"},"reviewBody":"We loved this dish! Great flavor and so easy! I DID make two changes to the recipe-1) I used small pieces of boneless, skinless chicken thighs and breasts and prepared per the recipe. I also used diced canned tomatoes since the recipe called for chopping them anyway. I served it over gemelli pasta (probably not very \"Basque\" but really good). We had the leftover a couple of nights later and it was just as good as the first time. Definitely something we will have often and I will also try it with pork. I wonder though why anyone has a problem with \"Piperade\", it sounds fancier than \"pork and peppers\".","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBowtie"},"reviewBody":"I thought this was very good, I didn't have a Spanish onion, so I substituted a sweet onion, and my husband doesn't like red peppers so I substituted orange. I served it with Spanish rice and it was good, next time I will use less peppers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedStrawberry"},"reviewBody":"CountryGirl, I took your advice and tried this. Absolutely fabulous! I used the red peppers and diced tomatoes. I also had some Spanish rice that I added right to the dish. Flavor was excellent. I think you are right about the name throwing people off. Try this dish. You won't be sorry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWeights"},"reviewBody":"O.M.G this is SO good! I make this a lot but I use 4 green bell peppers because the green is cheaper than the red bell peppers. I also use 2 cans of stewed tomatoes instead of the tomatoes called for in this receipe. I have made this more than any other T.O.H receipe that I've collected over the years. I'm so glad I first tried this over more than 15 years ago. I can't believe that there isn't more reviews for this AWSOME dish! It's always been my \"Go to receipe\" when ever I want to make something that's really good. I will always make this for my family as well as for myself..lol. It's in my TOP 5 ALL TIME FAVORITES!! Please try this. I'm wanting to see how many of you T.O.H lovers will Love this! I always call this my \"Pork and Peppers\" I think people see the Piperade word\/part of this receipe and say \"What's that?\" It's just a fancy word for \"Pork and Peppers\" You really got to TRY THIS ONE!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2894","romance_copy_dek":"I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York","enhanced_recipe_title":"Pork Piperade","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup all-purpose flour","IngredientText":"1\/4 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 envelope (1-1\/4 ounces) reduced-sodium taco seasoning, divided ","IngredientText":"1 envelope (1-1\/4 ounces) reduced-sodium taco seasoning, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound boneless pork, cut into 1-1\/2- x 1\/8-inch strips","IngredientText":"1 pound boneless pork, cut into 1-1\/2- x 1\/8-inch strips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"PIPERADE:<\/b>","IngredientText":"PIPERADE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons olive oil","IngredientText":"3 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium Spanish onion, thinly sliced","IngredientText":"1 medium Spanish onion, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium sweet red peppers, julienned","IngredientText":"2 medium sweet red peppers, julienned"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups canned plum tomatoes, drained (reserve juices)","IngredientText":"2 cups canned plum tomatoes, drained (reserve juices)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pork-Piperade_EXPS_THN17_2894_B06_14_6b.jpg","RecipeId":2894,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pork Piperade Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pork-Piperade_EXPS_THN17_2894_B06_14_6b.jpg","ContributorId":null,"Firstname":"Hyacinth","Lastname":"Rizzo","City":"Buffalo","StateDescription":"New York","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Pork Piperade","SubmittedTitle":"Pork Piperade","RecipeTypeId":1,"AverageRating":4.6,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THN17_2894_B06_14_6b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":20,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pork Piperade","OriginalSourceProject":"Pork Piperade","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a shallow bowl, combine flour and half the seasoning mix. 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