Peperonata – Italian Stewed Peppers Recipe
Peperonata is a classic Italian dish of stewed peppers, onions, and tomatoes, flavored with garlic, fresh herbs, and a touch of red wine vinegar. This vegan and gluten-free recipe is bursting with Mediterranean flavors and makes a perfect side dish or topping for bruschetta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Gluten-Free
Ingredients
Scale
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 3 large red bell peppers, sliced into strips
- 3 large yellow bell peppers, sliced into strips
- 2 medium ripe tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil: Heat the olive oil in a large skillet over medium heat.
- Cook onions: Add the sliced onion and cook for 5 minutes until softened.
- Garlic and peppers: Stir in the minced garlic and cook for 1 minute. Add the bell peppers and cook for 10 minutes.
- Add tomatoes and seasonings: Stir in tomatoes, tomato paste, sugar, salt, and pepper. Cover and simmer for 20–25 minutes.
- Finish the dish: Stir in red wine vinegar, cook for 2 more minutes. Add fresh basil and parsley before serving.
Notes
- For a richer flavor, roast the peppers before adding them to the skillet.
- Peperonata can also be served cold as part of an antipasto spread or tossed with pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
