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Tasty Italian Bell Pepper Stew

As seen in Quick and Satisfying Dinner Solutions for Busy Weeknights.

Peperonata is a cherished Italian favorite made by simmering vibrant bell peppers with tomatoes, onions, and garlic until meltingly soft. It takes about 80 minutes, primarily hands-off cooking. The peppers become wonderfully sweet while the thickened tomato sauce blends everything into a rich, savory dish. It’s naturally vegetarian and gluten-free, perfect for a side or light main. Letting it cook slow over gentle heat ensures deep, well-balanced flavors. You can enjoy it warm or at room temperature—and don’t forget some fresh bread to scoop up all the goodness!
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Sun, 23 Feb 2025 16:37:47 GMT
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A colorful dish of peppers and tomatoes in a rich sauce. Save Recipe
A colorful dish of peppers and tomatoes in a rich sauce. | yummygusto.com

Peperonata brings classic Italian flavors together in a rustic vegetable dish. Sweet bell peppers slowly cook with onions and tomatoes until meltingly tender, creating rich Mediterranean flavors. This versatile preparation showcases the natural sweetness of peppers balanced with bright tomatoes and aromatic garlic, resulting in a traditional stewed vegetable dish that enhances many meals.

Discovering authentic peperonata at a small family restaurant in Naples changed my perspective on Italian vegetable dishes. The vibrant colors drew me in, but the concentrated flavors kept me coming back. This preparation has since become a staple in my kitchen, especially when cooking for guests who appreciate traditional Mediterranean cuisine.

Key Components

Primary Ingredients

  • Bell peppers: Select ripe red, yellow or orange peppers for optimal sweetness
  • Yellow onions: Thinly sliced for proper melting and texture
  • Fresh garlic: Finely minced to distribute evenly
  • Tomato passata: Pure strained tomatoes without additives

Seasoning Elements

  • Extra virgin olive oil: High quality oil makes a noticeable difference
  • White wine vinegar: Adds necessary acidity
  • Granulated sugar: Balances tomato acidity
  • Salt and pepper: Kosher salt preferred for even distribution

Preparation Method

Initial Sauté:
Heat olive oil in a heavy-bottomed pan over medium heat. Cook sliced onions with salt until soft and translucent, about 5 minutes.
Adding Vegetables:
Incorporate sliced peppers and minced garlic. Reduce heat and cook 10 minutes, stirring occasionally.
Simmering:
Add tomato passata, cover pan, and simmer gently for 20 minutes.
Final Seasoning:
Stir in sugar and vinegar. Simmer uncovered 5 minutes more. Adjust salt and pepper to taste.
A bowl of red peppers and onions. Save Recipe
A bowl of red peppers and onions. | yummygusto.com

Summer garden harvests always meant peperonata preparation in my family's kitchen. The technique passed down emphasized patient cooking to develop proper flavor concentration. The familiar aroma of peppers slowly stewing still evokes memories of traditional Italian cooking.

Serving Suggestions

Peperonata elevates simple meals with minimal effort. Mix with pasta and fresh herbs, serve alongside grilled meats, spread on crusty bread with fresh cheese, or layer into sandwiches with cured meats and mozzarella. Each application showcases the versatility of this classic preparation.

Variations

Adapt peperonata to create new flavor combinations. Add diced eggplant for traditional ratatouille elements, incorporate chili flakes for heat, mix in capers and olives for brine, include zucchini for variety, or stir in white beans for protein.

Storage Instructions

Properly stored peperonata develops deeper flavors over time. Refrigerate in sealed glass containers up to 5 days. Freeze in portioned containers with headspace for up to 3 months. Thaw overnight in refrigerator. Enhance refrigerated portions with fresh herbs and olive oil before serving.

A bowl of red peppers with tomatoes and onions. Save Recipe
A bowl of red peppers with tomatoes and onions. | yummygusto.com

Years of preparing peperonata have reinforced its place in traditional Italian cooking. The harmonious combination of sweet peppers and tangy tomatoes creates an endlessly adaptable dish. The methodical preparation process yields consistently excellent results that continue to impress both casual and refined palates.

Recipe Tips & Help

→ Can I prepare Peperonata in advance?
Absolutely! Peperonata actually tastes even better the day after you make it, as the flavors meld nicely. Keep it refrigerated for up to three days.
→ What peppers make the best Peperonata?
Red peppers offer the sweetest taste, but yellow or orange ones work too. Green peppers don’t suit the dish as well because they’re a bit more bitter.
→ How should Peperonata be served?
You can serve it warm or at room temperature. Pair it with crusty bread, add it to antipasto platters, or enjoy it as a side dish.
→ Why is my Peperonata taking so long to cook?
The cooking time depends on how thick the pepper slices are and your stove's heat level. Take your time; the peppers need to be tender but still hold their shape.
→ Is it okay to freeze leftover Peperonata?
Yes, it freezes beautifully! Keep it in an airtight container, and it’ll stay good for up to three months.

Tasty Italian Bell Pepper Stew

Italian Peperonata is a fragrant medley of slow-cooked bell peppers, tomatoes, and seasonings, offering Mediterranean flavors in every bite.

Preparation Time
10 Mins
Cooking Time
70 Mins
Total Time
80 Mins
Created by: Sandra

Dish Type: Weeknight Dinners

Skill Level: Medium

Style: Italian

Makes: 4 Serves

Dietary Notes: Plant-Based, Meat-Free, No Gluten, No Dairy

What You'll Need

→ Main Ingredients

01 1 large onion, sliced thin
02 3-4 garlic cloves, minced finely
03 1 pound (450 grams) red bell peppers, sliced into thin strips

→ Sauce & Seasonings

04 ⅛ teaspoon freshly ground black pepper
05 ½ teaspoon sugar
06 ¼ cup high-quality extra virgin olive oil
07 1 teaspoon white wine vinegar
08 ½ teaspoon salt, adjust later if needed
09 1 cup smooth tomato puree (Passata)

Method

01

Halve the bell peppers, remove the seeds and core, and chop into ¼-inch wide strips. Slice the onion into thin rings. Chop the garlic finely after peeling.

02

Gently warm olive oil in a skillet over medium-low heat. Toss in the onions and cook for about 5 minutes, stirring now and then until softened. Add your chopped garlic and cook an extra 5 minutes, ensuring nothing browns.

03

Stir in the bell pepper slices and let them cook gently for 10 minutes. Then pour in the tomato puree along with half the salt and a sprinkle of black pepper. Stir it all together, cover the skillet, and simmer for 30-40 minutes, giving it a good stir occasionally.

04

Take off the lid and mix in the white wine vinegar and sugar. Let it simmer uncovered for around 10 minutes until the sauce reduces slightly and the peppers become tender. Taste the mixture and add a pinch of extra salt if needed. Serve either warm or at room temperature.

Cook's Tips

  1. Red peppers are sweeter, but orange or yellow ones are great alternatives.
  2. Go for yellow or brown onions for the best flavor, but red or white work too.
  3. If you have trouble digesting bell peppers, you can peel them beforehand or use roasted peppers instead.
  4. Make sure the heat stays at medium-low to avoid burning your vegetables.

Kitchen Equipment

  • Large frying pan or skillet
  • Sharp cutting knife and a sturdy chopping board
  • A wooden spoon for stirring

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 189
  • Fat Content: 14 g
  • Carbohydrates: 16 g
  • Protein: 3 g