Onion and Pepper Confit

Recipe by Chef Kate

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Roasted Lamb Loin With Garlic and Thyme, the recipe for which is posted separately.

Top Review by LilPinkieJ

Very good and easy to make. This would be even better using a Vidalia, so I can't wait to make this again this spring and summer. It was a lot of olive oil for something you are going to drain anyways. I used just 1 cup and it worked out fine. Made and Reviewed for Every Day Holiday tag - Thanks! :)

Ingredients Nutrition


  1. Warm the olive oil in a large sauté pan over high heat.
  2. Add the onions, bell peppers, and garlic.
  3. Sauté until they are soft and golden, about 10 minutes.
  4. Cover and reduce the heat to medium.
  5. Cook, stirring occasionally, until very soft, about 45 minutes.
  6. Drain and season with salt and pepper to taste.

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