If you’re craving a dish that bursts with vibrant colors and cozy Mediterranean flavors, the Traditional Italian Peperonata Stew Recipe is your new best friend in the kitchen. This stew brings together tender bell peppers, sweet onions, and juicy tomatoes, lovingly simmered to create a rich, comforting harmony of taste and texture. It’s the kind of simple, soulful dish that feels like a warm hug from an Italian Nonna, perfect for sharing with family or friends any day of the week.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet absolutely essential. Each one plays its own role—bell peppers bring sweet and slightly smoky notes with beautiful color, onions add savory depth, garlic infuses aromatic sharpness, and tomatoes provide a bright, tangy base. A drizzle of quality olive oil elevates everything, while a touch of vinegar and fresh herbs finishes it off with a fresh burst.
- 3 large bell peppers (red, yellow, or orange): Choose ripe peppers for their sweetness and vibrant color; thin strips cook evenly.
- 2 medium onions: Thinly sliced, they soften and add a gentle sweetness that balances the stew.
- 2–3 garlic cloves: Chopped or crushed, garlic gives an irresistible aroma and depth of flavor.
- 2 large tomatoes or 240 g canned chopped tomatoes: Fresh or canned tomatoes create a luscious, tangy sauce that ties the ingredients together.
- 4 tablespoons olive oil: Olive oil enriches the stew with a silky texture and fruity undertones.
- Salt, to taste: Enhances all flavors and brings balance.
- Black pepper, to taste: Adds a subtle kick and warmth.
- 1 tablespoon red wine vinegar (optional): Adds a bright, zesty lift to finish the dish.
- Fresh basil or parsley, chopped (optional): Fresh herbs brighten the stew with herbal notes and color.
How to Make Traditional Italian Peperonata Stew Recipe
Step 1: Prepare Your Vegetables
Start by washing and slicing your bell peppers into thin strips so they cook evenly and quickly. Peel and slice the onions thinly to allow them to soften and blend in with the other ingredients. Chop or crush your garlic cloves to release those wonderful fragrant oils, and if you’re using fresh tomatoes, make sure they’re chopped finely because every bite counts in this stew.
Step 2: Sauté the Onions
Heat olive oil in a large skillet over medium heat, then add your sliced onions. Cook them gently for 5 to 7 minutes, stirring often until they become tender and slightly translucent. This soft stage is crucial because it sets the sweet, savory base for the stew—don’t rush it.
Step 3: Add Garlic
Next, stir in the chopped or crushed garlic and let it cook for one more minute. This step unlocks the garlic’s aroma, infusing the oil and onions before the other vegetables join the party.
Step 4: Cook the Peppers
Now it’s time for the star ingredient—add your thinly sliced bell peppers to the skillet. Stir frequently to coat them in olive oil and onions. Let them cook for about 10 minutes until they start to soften but still hold their shape, creating a lovely tender-crisp texture that’s so satisfying.
Step 5: Add Tomatoes and Season
Stir in the finely chopped fresh tomatoes or canned tomatoes, then season everything with salt and black pepper. Mix well so that the vegetables are coated in the flavorful tomato sauce that will serve as the heart of this Traditional Italian Peperonata Stew Recipe.
Step 6: Simmer to Perfection
Cover your skillet and reduce the heat to low. Let the stew simmer gently for 25 to 30 minutes. This slow cooking melds the flavors beautifully and softens the vegetables until they become tender and luscious. Be sure to stir occasionally to prevent sticking and encourage even cooking.
Step 7: Final Touches
Uncover the pan and taste your stew, adjusting the seasoning with more salt or pepper if needed. If you love a little brightness, add a splash of red wine vinegar—it wakes up the flavor beautifully. Just before serving, sprinkle chopped fresh basil or parsley on top for a fragrant, fresh finish.
How to Serve Traditional Italian Peperonata Stew Recipe
Garnishes
Peperonata is naturally delicious on its own, but garnishing with fresh basil or parsley enhances its aroma and adds a pop of green that’s visually delightful. A drizzle of extra virgin olive oil just before serving adds richness and shine, turning a simple dish into something really special.
Side Dishes
This stew pairs wonderfully with crusty Italian bread, perfect for mopping up every last bit of that luscious sauce. You can also serve it alongside grilled polenta, roasted meats, or as a topping for creamy mashed potatoes. It’s incredibly versatile and adapts beautifully to whatever complements your meal.
Creative Ways to Present
For a fun twist, try spooning peperonata onto toasted crostini for a vibrant appetizer or layer it into a baked pasta for a comforting casserole. It also makes a fantastic filling for savory crepes, adding a burst of Mediterranean flavor in each bite. The possibilities are delightful!
Make Ahead and Storage
Storing Leftovers
Traditional Italian Peperonata Stew Recipe actually tastes even better the next day when the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. This makes it a perfect make-ahead dish for busy weekdays.
Freezing
If you want to keep peperonata on hand longer, it freezes beautifully. Place it in airtight freezer-safe containers or bags, leaving some room for expansion. When frozen, it maintains its flavor and texture for up to 3 months, so you can enjoy that authentic taste anytime.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly without drying out. Add a splash of olive oil or a little water if needed to refresh its saucy goodness. Enjoy it hot, just as if it was freshly made!
FAQs
Can I use different types of peppers in this recipe?
Absolutely! While red, yellow, and orange bell peppers are traditional for their sweetness and color, feel free to experiment with green peppers or even roasted ones for a smokier flavor, but keep in mind the taste will shift slightly.
Is this dish vegan and gluten-free?
Yes, the Traditional Italian Peperonata Stew Recipe is naturally vegan and gluten-free, making it suitable for a wide range of diets without any substitutions needed.
Can I make this stew spicier?
Definitely! To add some heat, consider tossing in a pinch of crushed red pepper flakes when adding the garlic or peppers. It adds a subtle warmth without overpowering the stew’s natural sweetness.
What is the best type of olive oil to use?
Use a good quality extra virgin olive oil for the best flavor. The olive oil’s fruity and peppery notes complement the sweet peppers and tomatoes, elevating this humble stew to something truly special.
Can this stew be served cold?
Yes, peperonata is often enjoyed at room temperature or even chilled as part of an antipasto platter. Its flavors develop beautifully when allowed to rest, making it a versatile dish for any season.
Final Thoughts
The Traditional Italian Peperonata Stew Recipe is one of those dishes that feels both timeless and effortlessly comforting. Its vibrant colors and layers of flavor make it a standout on any table, whether as a main or a side. I encourage you to give it a try—you might just find yourself reaching for this recipe again and again, sharing a little piece of Italy from your own kitchen.
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Traditional Italian Peperonata Stew Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Traditional Italian Peperonata is a vibrant, slow-simmered stew made with bell peppers, onions, garlic, and tomatoes, seasoned simply with olive oil, salt, and pepper. This versatile dish is perfect as a side, a topping for bruschetta, or even as a light main course, capturing the fresh flavors of Italian summer in every bite.
Ingredients
Vegetables
- 3 large bell peppers (red, yellow, or orange), sliced into thin strips
- 2 medium onions, peeled and thinly sliced
- 2–3 garlic cloves, chopped or crushed
- 2 large tomatoes, finely chopped, or 240 g canned chopped tomatoes
Seasonings and Oil
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional)
Instructions
- Prepare the vegetables: Wash and thinly slice the bell peppers into strips, peel and slice the onions, chop or crush the garlic cloves, and finely chop the fresh tomatoes if using.
- Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5 to 7 minutes, stirring occasionally, until the onions soften and begin to caramelize slightly.
- Add garlic: Stir in the chopped or crushed garlic and sauté for about one more minute to release its aroma without burning.
- Cook bell peppers: Add the sliced bell peppers to the skillet, stirring well to coat them evenly in olive oil. Cook for about 10 minutes, stirring occasionally to ensure even cooking.
- Add tomatoes and season: Incorporate the chopped fresh or canned tomatoes into the pan along with salt and black pepper to taste. Stir to combine all ingredients thoroughly.
- Simmer: Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded beautifully.
- Finish and serve: Remove the lid, taste the stew, and adjust the seasoning if needed. Optionally, add a splash of red wine vinegar for brightness. Before serving, sprinkle with freshly chopped basil or parsley for a fresh herbal finish.
Notes
- This stew improves in flavor if allowed to rest and served the next day.
- Can be served warm or at room temperature as a side dish or with crusty bread as a light meal.
- For a vegan and gluten-free dish, ensure canned tomatoes have no added preservatives.
- Red wine vinegar is optional but adds a nice acidic balance to the sweetness of the peppers.
- Peperonata can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
