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Peperonata Recipe

Italian · Side dish · 55 min total

Peperonata is a sweet and tangy Italian stewed pepper dish, perfect as a side, on crusty bread, or tossed with pasta.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 red bell peppers, seeded and sliced into strips
• 2 yellow bell peppers, seeded and sliced into strips
• 1 orange bell pepper, seeded and sliced into strips
• 2 large ripe tomatoes, peeled and chopped (or 1 cup canned crushed tomatoes)
• 1 tablespoon capers, rinsed (optional)
• 2 tablespoons red wine vinegar
• Salt and black pepper to taste
• 2 tablespoons fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add all bell peppers and cook, stirring occasionally, for 10 minutes until they begin to soften.
4. Stir in tomatoes, capers (if using), and red wine vinegar. Season with salt and pepper.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until peppers are very tender and flavors meld.
6. Uncover, increase heat to medium, and cook for 5 minutes to thicken slightly. Remove from heat.
7. Stir in basil. Serve warm or at room temperature.

Tips

• Peperonata keeps well in the refrigerator for up to 5 days and improves in flavor.
• Serve as a side to grilled meats or fish, or as a topping for bruschetta or polenta.
• For a vegan version, simply omit the optional capers or ensure they are non-pareil.

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