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
Scale
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
