A comforting and colorful Italian pepper stew made with sweet bell peppers, tender onions, ripe tomatoes, and good olive oil. Slowly cooked until silky and rich, this dish is equally delicious served warm or cold, as a side, topping, or light meal with bread.

Why You’ll Love This Recipe

This peperonata is simple, affordable, and full of natural flavor. Slow cooking transforms everyday vegetables into something deeply sweet and satisfying. It is naturally vegetarian, gluten-free, and very flexible, making it perfect for busy weeknights, meal prep, or serving alongside many different dishes. It also tastes even better the next day after the flavors have had time to develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large bell peppers (about 750 g total), preferably a mix of red, yellow, and orange, sliced into strips
• 2 medium onions (about 300 g total), thinly sliced
• 3 cloves garlic (about 9 g), finely chopped
• 2 large ripe tomatoes (about 300 g), peeled and chopped
  or 1 cup (240 g) canned chopped tomatoes
• 4 tablespoons extra virgin olive oil (60 ml)
• 1 teaspoon fine sea salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• 1 tablespoon red wine vinegar (15 ml), optional
• 2 tablespoons fresh basil or parsley, finely chopped, optional

Directions

1. Wash and dry the bell peppers. Cut them in half, remove the seeds and white membranes, then slice into thin strips.
2. Peel the onions and slice them thinly. Finely chop the garlic and set aside.
3. If using fresh tomatoes, peel them if desired, remove excess seeds, and chop them into small pieces.
4. Heat the olive oil in a large skillet or wide pan over medium heat.
5. Add the sliced onions and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent.
6. Add the garlic and cook for about 1 minute, just until fragrant.
7. Add the bell peppers to the pan and stir well to coat them with the oil. Cook for about 10 minutes, stirring from time to time, until they begin to soften.
8. Add the chopped tomatoes, salt, and black pepper. Stir to combine.
9. Cover the pan, reduce the heat to low, and let simmer gently for 25 to 30 minutes, stirring occasionally, until the peppers are very tender and the sauce is thick and glossy.
10. Uncover, taste, and adjust seasoning. Add the vinegar if using, and stir in fresh herbs just before serving.

Servings and timing

• Servings: 4 to 6 servings
• Prep time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes

Variations

• Add 2 tablespoons of capers or sliced olives during the last 10 minutes of cooking for a briny twist.
• Include ½ teaspoon dried oregano or thyme for a more aromatic flavor.
• For a richer sauce, add 1 extra tablespoon of olive oil at the end.
• Make it slightly spicy by adding a small pinch of crushed chili flakes.

Storage/Reheating

Peperonata keeps very well and often tastes better after resting.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in sealed containers for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm gently in a pan over low heat or in the microwave until heated through. Stir before serving.

FAQs

Can peperonata be made ahead of time?

Yes, it is ideal for making ahead. The flavors deepen after a few hours or overnight in the refrigerator.

Is peperonata served hot or cold?

Both ways are traditional. It can be enjoyed warm, at room temperature, or chilled.

What type of peppers are best for peperonata?

Red, yellow, and orange bell peppers are best for sweetness, but green peppers can also be used for a more bitter note.

Can I use canned tomatoes instead of fresh?

Yes, canned chopped tomatoes work very well and are convenient when fresh tomatoes are not in season.

Is peperonata healthy?

Yes, it is made mainly from vegetables and olive oil, making it a nutritious and balanced dish.

Can I add other vegetables?

You can add sliced zucchini or eggplant, but traditional peperonata focuses on peppers and onions.

Does peperonata contain sugar?

No added sugar is needed. The natural sweetness comes from the peppers and onions.

How do I keep peperonata from becoming watery?

If the tomatoes release too much liquid, cook uncovered for the last few minutes to let excess moisture evaporate.

Can peperonata be used as a main dish?

Yes, it can be served with bread, rice, or pasta for a light vegetarian meal.

What dishes pair well with peperonata?

It pairs well with grilled chicken, fish, eggs, or as a topping for toasted bread.

Conclusion

Traditional Italian peperonata is a simple yet deeply flavorful dish that turns humble vegetables into something special. With its rich color, natural sweetness, and versatility, it fits easily into everyday meals or special gatherings. Whether served warm or cold, fresh or reheated, this classic pepper stew is a timeless recipe worth making again and again.

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