Kitchen Recipe Collection
Italian Peperonata
A sweet, soft, savory stew of red and yellow bell peppers, onions, and tomatoes cooked down slowly in olive oil. Often eaten with crusty bread for a light lunch.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- bell peppers (red and yellow, sliced)
- large onions (thinly sliced)
- ripe tomatoes or canned chopped tomatoes
- garlic
- extra virgin olive oil
- red wine vinegar (splash)
- sugar (pinch)
- fresh basil
- salt
Equipment
- Large, wide skillet or Dutch oven
Instructions
- 1
Slice Veggies
Core and deseed the peppers, cutting them into thick strips. Slice the onions thinly.
- 2
Sauté Onions
Heat a generous amount of olive oil in a wide pan over medium-low heat. Add the onions and a smashed garlic clove. Cook slowly for 10 minutes until the onions are soft and translucent.
- 3
Add Peppers
Add the sliced peppers to the pan. Toss them in the oil and onions. Cook for 5 minutes.
- 4
Add Tomatoes
Add the chopped tomatoes and a generous pinch of salt. Stir well.
- 5
The Slow Stew
Lower the heat, cover the pan, and let the vegetables stew slowly for 30-40 minutes. Stir occasionally. The peppers must become meltingly soft.
- 6
Agrodolce Touch
Remove the lid. If there is a lot of liquid, let it boil off slightly. Stir in a splash of red wine vinegar and a tiny pinch of sugar to balance the flavors (agrodolce).
- 7
Cook off Vinegar
Cook for 2 more minutes until the harsh vinegar smell dissipates.
- 8
Add Basil
Turn off the heat and stir in torn fresh basil leaves.
- 9
Cooling
Peperonata should almost never be eaten piping hot. Let it cool to room temperature, where the sweetness of the peppers truly shines.
- 10
Serve
Serve piled high on thick slices of toasted bread, or alongside grilled meats.
Cooking Tips
- Patience is key. The peppers should collapse and lose their structure, becoming almost creamy. Quick-sautéed crunchy peppers are not peperonata.
- Green peppers are too bitter and thin-fleshed for this dish; stick to red, yellow, and orange.
Variations
- Add Potatoes: Adding cubed potatoes halfway through the cooking process makes it a much heartier, standalone meal.
Chef's Notes & Storage
- A celebration of late summer produce, popular all over Italy but especially in the south.
Nutrition Estimate
180 calories · 2g protein · 15g carbs · 14g fat · 4g fiber per serving
