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Italian Peperonata

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A classic Italian peperonata made with slow-cooked bell peppers, onions, tomatoes, and olive oil, delivering a rich, sweet, and savory Mediterranean flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Side Dish
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 4 large red bell peppers, sliced into strips
  • 2 large yellow bell peppers, sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 4 medium ripe tomatoes, chopped (or 400 g canned tomatoes)
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, chopped

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add sliced onion and cook for 5–7 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add sliced bell peppers and stir to coat. Cook for about 10 minutes until slightly softened.
  5. Add chopped tomatoes and stir well.
  6. Season with salt, black pepper, sugar, and oregano.
  7. Reduce heat to low and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender and mixture thickens.
  8. Taste and adjust seasoning if needed.
  9. Remove from heat and stir in fresh basil.
  10. Let rest for at least 10 minutes before serving.

Notes

  • Use a mix of red and yellow peppers for best flavor.
  • Cook uncovered to avoid excess moisture.
  • Flavors improve when made ahead and rested.
  • Can be served warm, at room temperature, or chilled.
  • Add zucchini or eggplant for variation.
  • Optional: add chili flakes for heat.

Nutrition

Find it online: https://savorymomskitchen.com/italian-peperonata/