Peperonata

Peperonata
  • PREP TIME
    30 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    6

Experience the rustic charm of Italy with this vibrant Peperonata, a delightful stew bursting with the flavors of sweet bell peppers, ripe tomatoes, and aromatic herbs. Simple to prepare yet deeply satisfying, it's the perfect dish to bring a touch of Mediterranean sunshine to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Fiber
    13 g
  • Protein
    10 g
  • Saturated Fat
    2 g
  • Sodium
    631 mg
  • Sugar
    19 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and minced garlic. Sauté until softened and lightly golden, about 5 minutes.

02

Step
2 mins

Introduce the diced potatoes, chopped tomatoes, sliced red and yellow bell peppers, vegetable broth (or water), tomato paste, and capers to the pot. Stir well to combine. (2 minutes)

03

Step
45 mins

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes and peppers are tender and the sauce has thickened, approximately 45 minutes. Stir occasionally, adding more broth or water if the mixture becomes too dry.

04

Step
2 mins

Stir in the fresh basil and season generously with freshly ground black pepper. Taste and adjust seasonings as needed. (2 minutes)

For a richer flavor, consider using roasted bell peppers instead of raw. You can roast them yourself or use jarred roasted peppers.
Peperonata is delicious served warm or at room temperature. It's also wonderful as a topping for grilled bread or as a side dish with roasted meats.
Feel free to add other vegetables to your Peperonata, such as zucchini, eggplant, or mushrooms.
A pinch of red pepper flakes can add a touch of heat if desired.
Store leftover Peperonata in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Brionna Conn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Mylene Marks

    This recipe is fantastic! My family loved it.

  • Berniece Kuhic

    I made this in my slow cooker, and it turned out wonderfully.

  • Astrid Hane

    I added a pinch of red pepper flakes for a little heat, and it was perfect.

  • Roberta Ankunding

    The capers add a really nice salty tang.

  • Eloisa Huels

    I like to add a splash of balsamic vinegar at the end for extra flavor.

  • Darlene Wehner

    I used fire-roasted tomatoes for an extra smoky flavor!

  • Adam Ebert

    Easy to follow and delicious. A great way to use up garden vegetables.

  • Heaven Murphy

    I didn't have fresh basil, so I used dried, and it was still very good.

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