The Recipe · No.791 · Pisto Manchego

Pisto Manchego, and Where to Source It

Cook the peppers all the way tender before the zucchini goes in, because zucchini softens much faster and weeps water if it starts alongside firm peppers. The stew wants everything soft and glossy in a reduced tomato.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook40 min
Makes4 servings
CuisineSpanish
Cook it with
Instant PotSlow cookerOne-pot
Can you make Pisto Manchego in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Zucchini
Diced with the skin on for color and bite. Fresh, bought local.
2 medium
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Bell peppers
Green and red, diced small for the aromatic base.
3
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Onion
Chopped and melted down into the oil first. Fresh.
1 large
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Crushed tomatoes
The sauce that binds the vegetables. A sweet, low-acid tomato is best.
2 cups
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Olive oil
Used generously to fry each vegetable. A fruity extra-virgin carries it.
1/4 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Soften the onionCook the onion in olive oil until soft and sweet.
  2. Cook the peppersAdd the peppers and cook 15 min until fully tender.
  3. Add the zucchiniStir in the zucchini and cook a few minutes to coat in oil.
  4. Stew it downAdd the tomatoes and a pinch of salt and simmer 20 min until thick and the oil separates.
Part Three
The Toolkit

Wide skillet · Wooden spoon · Chef's knife

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