100 min
Suitable for vegans
Type of dish: Vegetables
Cuisine type: Vegan cuisine
Additional culinary preparation: Garnishes
Conservation technique: Pasteurization
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.563 kg
Green pepper 0.563 kg
Red pepper 0.938 kg
Olive oil 0.15 l
Table salt 15.0 g
Tomato sauce 0.375 l
Onion 0.125 kg
Garlic, bulb 0.2 ud
Green pepper 0.075 kg
Diced tomato 0.5 kg
Table salt 0.175 g
Sugar 0.0 kg

For this recipe, the following elaborations are needed:

  • Julienne the onion and poach it.
  • Fry the green peppers,cool it in water,peel and cut in thin strips. 
  • Roast the bell peppers in the oven at 180 ºC, let them cool covered, peel and cut in thin stripes.
  • Add the poached onion and the green and red peppers.
  • Cook until it is done but do not let them come apart. 
  • Bind the piperade with tomato sauce. Rectify the acidity and the salt.
  • Place 300 g in each food tray. 
  • Chill (core temperature under 8 ºC in less than two hours).


  • Thermoseal the food trays and place the valve with Valvopack. 
  • Place it in the steam oven at 100% humidity and pasteurise it at 96 ºC for 60 minutes.
  • Chill (core temperature under 8 ºC in less than two hours). 
  • Store it in the refrigerator between 0ºC and 4 ºC.


  • Regenerate it in the steam oven at 100 ºC humidity using the same food tray. 
  • Or in the microwave for 3 minutes at maximum power. 
  • Another way of regenerating consists of unpackaging the product and heating on a saucepan.


Portion 300 g approximately


QUANTITIES: pepper (56%)

Nutritional information (1 portion)
Fiber 7.04 g
Saturates 1.49 g
Monounsaturated fatty acids 6.63 g
Polyunsaturated fatty acids 2.52 g
Cholesterol 0.05 mg
Calcium 220.59 mg
Iron 3.94 mg
Zinc 0.51 mg
Vitamin A 249.07 ug
Vitamin C 217.65 g
Folic acid 91.07 ug
Salt (Sodium) 1200.2 mg
Sugars 15.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.