Description
Peperonata is a classic Italian stewed pepper dish featuring sweet bell peppers simmered with onions, garlic, and ripe tomatoes. This vibrant, colorful recipe creates a rich, flavorful sauce, perfect as a side dish, condiment, or topping for grilled meats and bread. Easy to prepare and naturally gluten-free, vegan, and packed with fresh ingredients, this comforting stew brings a taste of Italy to your table in just 45 minutes.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or orange), sliced into strips
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 large ripe tomatoes, diced (or 1 cup canned diced tomatoes)
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Optional: Fresh basil or parsley, chopped, for garnish
Instructions
- Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they become soft and translucent.
- Add garlic: Add the minced garlic to the skillet and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Cook peppers: Stir in the bell pepper strips and cook for about 10 minutes, stirring occasionally, until the peppers start to soften but still retain some firmness.
- Simmer with tomatoes: Add the diced tomatoes, red wine vinegar, salt, and pepper. Reduce the heat to low and let the mixture simmer uncovered for 20-25 minutes. Stir occasionally until the peppers are tender and the sauce has thickened.
- Season and serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve the peperonata warm or at room temperature, garnished with fresh chopped basil or parsley if desired.
Notes
- Use a medley of red, yellow, and orange bell peppers for the most colorful and flavorful result.
- Fresh ripe tomatoes offer the best flavor, but canned diced tomatoes are a convenient alternative.
- This dish can be served as a side, a topping for bruschetta, or mixed into pasta.
- Peperonata improves in flavor when refrigerated and reheated the next day.
- For an extra smoky flavor, roast the peppers before slicing and cooking.
