Peperonata – Italian Stewed Peppers Recipe

Say hello to your new favorite vibrant Italian side: Peperonata – Italian Stewed Peppers. This beautifully rustic dish is a festival of silky-sweet peppers, aromatic onions, and juicy tomatoes all gently coaxed into tenderness with olive oil and a kiss of fresh herbs. Whether spooned over crusty bread, nestled beside roasted meats, or tossed with pasta, every bite sings with sun-ripened color and bold, cozy flavor. It’s vegan, gluten-free, family-friendly, and shockingly simple to pull together, making it a must-have in your warm-weather repertoire.

this Recipe

Ingredients You’ll Need

Peperonata – Italian Stewed Peppers is all about letting stellar ingredients shine, with every layer adding its own bit of magic. No need for fancy tricks – just a handful of fresh, everyday produce and pantry staples come together for unbeatable impact in both taste and texture.

• Extra virgin olive oil: The foundation of flavor, giving the vegetables a luxurious, silky finish and that signature Mediterranean richness.
• Large onion, thinly sliced: Adds sweetness and body, melting down to mingle perfectly with the tender peppers.
• Garlic cloves, minced: Just the right amount of garlicky kick without overpowering the starring peppers.
• Red bell peppers: Their sweetness, vibrant color, and soft texture are essential for classic peperonata flavor.
• Yellow bell peppers: Add another layer of color and mellow, sunny sweetness to balance the red peppers.
• Ripe tomatoes, diced: Juicy and tangy, they simmer into a rustic sauce that ties everything together.
• Tomato paste: Intensifies the tomato flavor and gives the whole dish a lovely, rich consistency.
• Sugar: Just a touch to balance the acidity of the tomatoes and bring out the natural sweetness of the vegetables.
• Salt: Essential for drawing out the full spectrum of flavors in every bite.
• Freshly ground black pepper: Lends a gentle heat and rounds out the taste beautifully.
• Red wine vinegar: Offers a bright, tangy lift that keeps the dish from feeling heavy and makes the flavors pop.
• Chopped fresh basil: Adds a fragrant, peppery freshness right at the end for that irresistible Italian finish.
• Chopped fresh parsley: Brings a flash of color and a hint of herbaceous brightness.

How to Make Peperonata – Italian Stewed Peppers

Step 1: Soften the Onion

Begin by heating the extra virgin olive oil in a large skillet set over medium heat. When the oil shimmers, add your sliced onions and let them cook gently for about 5 minutes. The goal is to get them soft and melting, not browned. This gentle start forms the sweet-savory backbone of your Peperonata – Italian Stewed Peppers.

Step 2: Sauté the Garlic

Sprinkle in the minced garlic, stirring it through the tender onions. Let it cook just one minute, until you catch that familiar garlicky aroma wafting through your kitchen. Keep a watchful eye – you want the garlic to soften and release its flavor, not brown or burn.

Step 3: Add the Peppers

Next, tumble in the sliced red and yellow bell peppers. Give everything a hearty stir so the peppers mingle well with the onion and garlic. Leave them to cook for 10 minutes, stirring occasionally, until they’ve softened and started to shimmer with their own juices.

Step 4: Simmer with Tomatoes and Seasonings

Now it’s time to invite in the tomatoes, tomato paste, sugar, salt, and black pepper. Stir to coat all the veggies evenly, then reduce the heat to low. Cover the pan and let it all simmer gently for 20 to 25 minutes. The peppers should become buttery-tender, and everything will meld together into a sweet, savory, tomato-kissed stew.

Step 5: Brighten With Vinegar

Remove the lid and splash in the red wine vinegar. Give the stew a good stir and let it cook another 2 minutes with the lid off. This small step wakes up all the flavors and adds a lively zing to your Peperonata – Italian Stewed Peppers.

Step 6: Add Fresh Herbs and Serve

Just before serving, sprinkle in the chopped basil and parsley. These final fresh herbs bring a burst of color and a swirl of classic Mediterranean fragrance. Serve your Peperonata warm, at room temperature, or even cold.

How to Serve Peperonata – Italian Stewed Peppers

Garnishes

A shower of freshly chopped basil or parsley just before serving makes Peperonata – Italian Stewed Peppers look as wonderful as it tastes. A drizzle of extra virgin olive oil or a few shavings of vegan parmesan (or regular parmesan if you prefer) elevates it from homey to downright company-worthy.

Side Dishes

You can’t go wrong with thick slices of grilled sourdough for scooping up every last flavorful morsel. Peperonata is equally happy nestled alongside a main course like grilled chicken, fish, sausage, or as a companion to a platter of Italian cheeses and cured meats for a more casual alfresco spread.

Creative Ways to Present

Try spooning Peperonata – Italian Stewed Peppers over creamy polenta, folding it into omelets, tossing with hot pasta, or even using it as a topping for pizza or bruschetta. It also makes a beautiful addition to an antipasto platter or as a bright filling inside a focaccia sandwich.

Make Ahead and Storage

Storing Leftovers

Peperonata – Italian Stewed Peppers tastes even better the next day, after the flavors have had time to meld. Keep leftovers in an airtight container in the fridge for up to 4 days, and enjoy them as an instant side, lunch, or snack.

Freezing

If you’d like to make a big batch, Peperonata freezes beautifully. Let it cool completely, then portion into freezer-safe containers or bags. It’ll keep for up to 2 months and can be thawed overnight in the fridge whenever you need a quick, vibrant fix.

Reheating

To reheat, simply warm your Peperonata gently in a skillet over low heat until hot, or give it a minute or two in the microwave. If it seems a bit thick, add a splash of water or broth. It’s also delicious served at room temperature, letting the flavors shine without extra fuss.

FAQs

Can I use different colored peppers?

Absolutely! While red and yellow peppers provide the sweetest, most classic flavor for Peperonata – Italian Stewed Peppers, orange and even green peppers work well, adding layers of complexity and a pop of extra color.

Is this recipe spicy?

This version is quite mild and focuses on the natural sweetness of the peppers, but you can add a pinch of red pepper flakes or a sliced chili if you’d like some heat.

Can I make Peperonata – Italian Stewed Peppers ahead for a party?

Yes! It’s a fantastic make-ahead dish. In fact, the flavors deepen and meld as it sits, so you can easily prepare it up to 2 days in advance and serve chilled or at room temperature.

What’s the best way to serve peperonata as part of a meal?

Try it as a colorful side to grilled proteins, spooned atop toasted baguette slices for an appetizer, or tossed with your favorite pasta for a quick and light lunch or dinner.

How can I make this dish richer in flavor?

For an extra-special Peperonata – Italian Stewed Peppers, you can lightly roast or char the bell peppers before adding them to the skillet. It takes a bit more time but imparts a subtle, smoky depth that’s truly irresistible.

Final Thoughts

If you’re looking for a dish that’s as visually stunning as it is comforting and delicious, make Peperonata – Italian Stewed Peppers your next kitchen adventure. It’s impossible to beat its breezy prep and versatile uses. Give it a try, and don’t be surprised if it becomes your go-to Italian side!

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