If you’re searching for a dish that captures the very heart of Mediterranean home cooking, look no further than Peperonata – Italian Stewed Peppers. This vibrant medley of sweet bell peppers, onions, and juicy tomatoes transforms basic produce into a celebration of sun-drenched flavor. Whether served warm, chilled, or somewhere in between, it’s a dish that always feels like it’s been made with love and meant to be shared.
Ingredients You’ll Need
What makes Peperonata – Italian Stewed Peppers so marvelous is its simplicity. Each ingredient plays a starring role—from the silky olive oil that brings everything together, to the colorful bell peppers adding brightness and crunch, to the hint of vinegar for balance. Don’t skimp, and let every component shine!
- Olive oil: Go for a good-quality extra virgin olive oil for luscious richness and classic Italian flavor.
- Yellow onion: Sliced thin, it melts into the sauce and brings sweetness and depth.
- Mixed bell peppers (red, yellow, green): The real stars—each color brings its own level of sweetness and unmistakable festive look.
- Garlic: Just two cloves, but utterly essential for that cozy aroma and gentle kick.
- Tomatoes (fresh or canned): Use ripe tomatoes when you have them, or good-quality canned crushed tomatoes to create a saucy base.
- Red wine vinegar: A splash brightens everything and balances the natural sweetness.
- Sugar (optional): Just a pinch, perfect if your tomatoes need help finding their sweetness.
- Salt: Essential for enhancing all those beautiful flavors.
- Black pepper: For a gentle warmth and complexity.
- Fresh basil or parsley (optional): A fresh herb garnish adds the finishing touch, both visually and in taste.
How to Make Peperonata – Italian Stewed Peppers
Step 1: Soften the Onion
Begin by warming the olive oil in a spacious skillet or sauté pan over medium heat. Add your sliced onion and let it cook, stirring occasionally, for about 5 to 6 minutes. You’re aiming for that magical stage where the onion turns soft and translucent—it’ll almost smell sweet!
Step 2: Add Garlic
Stir in the minced garlic and let it sizzle for about 30 seconds. You’ll know it’s time to move on when your kitchen is filled with that unmistakable inviting aroma. Just don’t let the garlic brown, or it’ll turn bitter.
Step 3: Add the Bell Peppers
Toss in the colorful strips of bell pepper. Let them cook for 8 to 10 minutes, giving an occasional gentle stir. The peppers will soften and release their juices, turning glossy and vibrant. This is when you start to see Peperonata – Italian Stewed Peppers coming together!
Step 4: Add Tomatoes and Seasonings
Now, add the chopped tomatoes (or canned variety), the red wine vinegar, sugar if you like, salt, and black pepper. Stir well, making sure everything gets beautifully mingled and coated in that savory-sweet sauce.
Step 5: Simmer Gently
Lower the heat and cover your pan. Allow the peperonata to simmer for 20 to 25 minutes. This is where the transformation happens—the peppers get meltingly tender, the flavors meld, and the sauce thickens slightly. Give it a stir now and then to keep things happy.
Step 6: Finish and Garnish
Take the pan off the heat and, if you’re feeling fancy, shower your Peperonata – Italian Stewed Peppers with chopped fresh basil or parsley. This last flourish wakes up the whole dish with a burst of green and herbal fragrance. Serve your peperonata warm, at room temperature, or even chilled!
How to Serve Peperonata – Italian Stewed Peppers
Garnishes
A sprinkling of fresh chopped basil or parsley adds not just a pop of color but a refreshing, slightly peppery finish. Don’t forget a little drizzle of extra virgin olive oil for that restaurant-worthy gloss. If you’re a cheese lover, a dusting of flaky sea salt or even a few shavings of Parmigiano-Reggiano can take it to another level.
Side Dishes
Peperonata – Italian Stewed Peppers is a side dish superstar. Pair it with simply grilled meats or fish, or serve alongside creamy polenta or crusty rustic bread to soak up the juices. It’s also fantastic folded into an omelet, or next to a wedge of frittata for a breezy brunch.
Creative Ways to Present
For a modern twist, pile peperonata onto toasted crostini for effortless appetizers, spoon it over grilled halloumi for a vegetarian main, or nestle it inside a sandwich with mozzarella and arugula. You can even swirl it through warm pasta for a satisfying, colorful meal—so many possibilities with just one pot of Peperonata – Italian Stewed Peppers!
Make Ahead and Storage
Storing Leftovers
Leftover Peperonata – Italian Stewed Peppers keeps beautifully in the fridge. Transfer it to an airtight container, and it will stay fresh for up to four days. In fact, some say it tastes even better after a day or two, once all the flavors have had time to fully develop.
Freezing
Yes, you can freeze peperonata! Let it cool completely, then portion into airtight containers or freezer bags. It will keep for up to three months. To preserve the peppers’ best texture, try to use up within this window.
Reheating
To reheat, simply warm the peperonata gently on the stovetop over low heat or in the microwave. Stir occasionally, and add a splash of water or olive oil if it needs loosening. Serve just as you would when freshly made.
FAQs
Can I use only one color of bell pepper?
Absolutely! While a trio of colors makes Peperonata – Italian Stewed Peppers extra cheerful, the dish is still delicious with just red or yellow bell peppers. Use whatever you have on hand and make it your own.
Is Peperonata – Italian Stewed Peppers vegan and gluten-free?
Yes, as written, this recipe is both vegan and gluten-free, so it’s perfect for sharing at gatherings with a variety of dietary preferences.
Can I add other vegetables?
Definitely! Sliced zucchini or eggplant fit naturally into this recipe if you want to bulk up your peperonata. Just adjust your cooking time so everything becomes perfectly tender.
How do I know when the peppers are cooked enough?
You’re looking for soft, silky peppers that hold their shape but yield easily to a fork. They should be tender but not mushy, and the sauce should be thick and glossy.
What type Side Dish
Ripe summer tomatoes are ideal for Peperonata – Italian Stewed Peppers, but canned crushed tomatoes are a fantastic substitute in the off-season. Just be sure to taste and adjust seasoning if needed.
Final Thoughts
Peperonata – Italian Stewed Peppers is one of those recipes that turns simple, humble ingredients into something truly crave-worthy. Don’t be surprised if you find yourself making it on repeat—once you’ve tasted it, you’ll want to share this Italian classic with everyone you know!
Print
Peperonata – Italian Stewed Peppers Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Peperonata is a classic Italian dish featuring stewed bell peppers with onions, garlic, and tomatoes, seasoned with herbs and vinegar. This colorful and flavorful dish can be served as a side, over grilled meats, on bread, or mixed with pasta.
Ingredients
Ingredients:
- 3 tablespoons olive oil
- 1 large yellow onion (thinly sliced)
- 3 bell peppers (mixed colors – red, yellow, green; sliced into strips)
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped or 1/2 cup canned crushed tomatoes)
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a large skillet over medium heat, sauté onion until soft.
- Add garlic and peppers: Cook for 8-10 minutes until peppers soften.
- Stir in tomatoes and seasonings: Add vinegar, sugar, salt, and pepper. Simmer covered for 20-25 minutes.
- Garnish and serve: Remove from heat, garnish with herbs, and serve warm or chilled.
Notes
- Peperonata is versatile and can be enjoyed in various ways.
- Flavors develop more if allowed to sit before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 120
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
