Description
Peperonata (Italian Stewed Peppers) is a cozy and colorful dish made with sweet peppers, onions, and tomatoes gently cooked in olive oil. This traditional Italian recipe is perfect as a side, topping, or light meal.
Ingredients
Scale
- 3 large bell peppers (red, yellow, or orange)
- 2 medium onions
- 2–3 cloves garlic
- 2 large tomatoes or 1 cup (240g) canned chopped tomatoes
- 4 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: 1 tbsp red wine vinegar, fresh basil or parsley
Instructions
- Wash and slice the bell peppers into thin strips.
- Peel and slice the onions. Chop or crush the garlic.
- If using fresh tomatoes, chop them finely.
- In a large skillet, heat the olive oil over medium heat.
- Add the onions and cook for 5–7 minutes until soft.
- Add the garlic and cook for 1 minute more.
- Add the sliced peppers and stir well to coat in oil. Cook for 10 minutes, stirring occasionally.
- Add the chopped tomatoes, salt, and pepper. Stir again.
- Cover the pan and simmer on low heat for 25–30 minutes, stirring now and then.
- Remove the lid, taste, and adjust seasoning. Add a splash of vinegar if desired.
- Sprinkle with fresh herbs before serving.
Notes
Use a mix of red, yellow, and orange peppers for the best flavor and color.
If your tomatoes are very juicy, you can let the peperonata cook uncovered for the last few minutes to thicken.
A splash of red wine vinegar at the end adds brightness and balance.
This dish gets even better after a night in the fridge!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Cuisine: Italian
Nutrition
- Calories: 160 kcal
- Sugar: 8g
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g