Name: Peperonata – Italian Stewed Peppers Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 large onion, thinly sliced; 3 bell peppers (mixed colors), sliced into strips; 2 cloves garlic, minced; 2 ripe tomatoes, chopped or 1/2 cup canned crushed tomatoes; 1 tablespoon red wine vinegar; 1/2 teaspoon dried oregano; Salt and black pepper to taste; Fresh basil leaves for garnish (optional)

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If you’re looking for a vibrant, rustic dish that captures the sun-soaked flavors of the Mediterranean, Peperonata – Italian Stewed Peppers is your answer. This classic Italian favorite weaves together sweet bell peppers, silky onions, and juicy tomatoes, simmered gently until they’re meltingly tender and bursting with flavor. Whether you serve it hot, at room temperature, or even straight from the fridge, Peperonata – Italian Stewed Peppers brings a delightful blend of color, aroma, and taste to your table, making it a staple you’ll return to again and again.

Peperonata – Italian Stewed Peppers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Peperonata – Italian Stewed Peppers lies in its simplicity: each ingredient is essential, bringing its own charm to the party. Choose the freshest produce you can find, because every flavor shines in this humble yet extraordinary dish.

Olive oil: Use a good-quality olive oil to give your peperonata a luscious base and rich flavor.
Onion: Sliced thin, the onion softens into sweetness and forms the flavorful backbone of the stew.
Bell peppers: A mix of colors not only looks gorgeous but also adds layers of sweet, earthy notes.
Garlic: Just a couple of cloves, minced, offer warmth and depth without overpowering the dish.
Tomatoes: Fresh ripe tomatoes or quality canned tomatoes add juicy richness and slight acidity.
Red wine vinegar: A splash brightens the whole dish and balances the sweetness of the peppers.
Dried oregano: This classic Italian herb brings a subtle, savory aroma that ties everything together.
Salt and black pepper: Essential for bringing out all the flavors—don’t skimp!
Fresh basil leaves (optional): For a fresh, herbal finish that adds a pop of color and aroma.

How to Make Peperonata – Italian Stewed Peppers

Step 1: Sauté the Onion

Start by heating the olive oil in a large skillet over medium heat. Add your sliced onion and let it cook gently for 5 to 6 minutes. You’re not looking for caramelization here—just a lovely, soft, and translucent base that will soak up all the flavors to come. Take your time; this step builds the foundation for the entire dish.

Step 2: Add the Bell Peppers

Once the onion is softened, bring in the star of the show: your colorful bell peppers. Toss them into the skillet and give everything a good stir. Let the peppers cook for about 10 minutes, stirring occasionally. As they cook, they’ll start to soften and release their natural sweetness, mingling beautifully with the onions.

Step 3: Stir in Garlic

Push the peppers and onions aside to make a little well in the pan, then add the minced garlic. Let it cook for just about a minute—enough to become fragrant but not browned. This short sizzle infuses the oil and vegetables with a gentle garlicky depth.

Step 4: Add Tomatoes and Seasonings

Now’s the time for your tomatoes, red wine vinegar, dried oregano, salt, and black pepper. Stir everything together so the ingredients are well mixed. The tomatoes will release their juices, creating a rich, flavorful sauce that will coat every piece of pepper and onion.

Step 5: Simmer and Meld the Flavors

Turn the heat down low, cover the skillet, and let your peperonata gently simmer for 20 to 25 minutes. Give it a stir every so often. The peppers will soften even more, and all the flavors will come together in perfect harmony. If you like your peperonata a bit thicker, remove the lid for the last few minutes to let some of the liquid cook off.

Step 6: Finish and Serve

Once your Peperonata – Italian Stewed Peppers is as soft and saucy as you like, taste and adjust seasoning if needed. Serve it warm, at room temperature, or even chilled. Top with fresh basil leaves if you want a burst of herbal freshness and extra color.

How to Serve Peperonata – Italian Stewed Peppers

Garnishes

A handful of torn fresh basil leaves is the classic finish for Peperonata – Italian Stewed Peppers. You can also sprinkle a little extra cracked black pepper, a drizzle of top-quality olive oil, or even some chopped fresh parsley for a twist. These bright touches lift the dish and make it even more enticing.

Side Dishes

Peperonata – Italian Stewed Peppers is wonderfully versatile. Spoon it over grilled sourdough or rustic bread for a simple bruschetta, serve it alongside grilled fish or roasted chicken, or pair it with a creamy polenta or a tangle of pasta. It’s perfectly at home in both casual and special meals.

Creative Ways to Present

Try using Peperonata – Italian Stewed Peppers as a vibrant topping for pizza, a filling for omelets or savory tarts, or as a colorful addition to antipasto platters. It also makes a delightful layer in sandwiches or wraps, adding a sweet, tangy punch to every bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peperonata – Italian Stewed Peppers in an airtight container in the refrigerator. The flavors actually deepen and improve after a day or two, making it a fantastic option for meal prep or planning ahead for gatherings.

Freezing

If you want to keep your peperonata for longer, it freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or resealable bags. It will keep for up to three months. Just be sure to thaw it overnight in the fridge before reheating.

Reheating

To reheat, simply warm your Peperonata – Italian Stewed Peppers gently in a skillet over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between, until heated through. Add a splash of water or olive oil if needed to loosen it up.

FAQs

Can I make Peperonata – Italian Stewed Peppers ahead of time?

Absolutely! In fact, this dish tastes even better after the flavors have had time to meld in the fridge. Make it a day ahead and let it come to room temperature before serving for the best results.

What’s the best way to slice the peppers?

Slice the peppers into strips about half an inch wide. This size helps them cook evenly and keeps their texture pleasantly tender without becoming mushy.

Can I use different types of peppers?

Yes, feel free to mix things up! While sweet bell peppers are traditional, you can add a few mild Italian frying peppers or even a pinch of chili flakes for a hint of heat.

Is Peperonata – Italian Stewed Peppers suitable for special diets?

Definitely. This recipe is naturally vegan, gluten-free, and dairy-free, making it a crowd-pleaser for almost any gathering or dietary need.

What can I do if my peperonata seems too watery?

If you prefer a thicker consistency, simply uncover the skillet for the last few minutes of cooking and let some of the excess liquid evaporate. A quick simmer will concentrate the flavors beautifully.

Final Thoughts

There’s just something magical about a big bowl of Peperonata – Italian Stewed Peppers: it’s colorful, comforting, and endlessly adaptable. Whether you’re serving it as a side, a spread, or a star in its own right, don’t be surprised if it becomes a staple in your kitchen. Give it a try—you’re sure to fall in love with every sweet, savory bite!

Peperonata – Italian Stewed Peppers Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Peperonata is a classic Italian stewed pepper dish made with colorful bell peppers, onions, garlic, and tomatoes, gently simmered in olive oil and flavored with red wine vinegar and oregano. This versatile vegan and gluten-free side dish can be served warm, at room temperature, or chilled, making it perfect alongside grilled bread, pasta, or as a complement to fish or meat dishes.

Ingredients

Scale

Main Ingredients

3 tablespoons olive oil
1 large onion, thinly sliced
3 bell peppers (mixed colors), sliced into strips
2 cloves garlic, minced
2 ripe tomatoes, chopped or 1/2 cup canned crushed tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

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Instructions

Prepare the onion: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 5–6 minutes until softened and translucent.
Cook the peppers: Stir in the sliced bell peppers and continue cooking for about 10 minutes, stirring occasionally, until the peppers begin to soften.
Add garlic: Add the minced garlic and cook for an additional minute to release its aroma without burning.
Combine remaining ingredients: Stir in the chopped tomatoes (or canned crushed tomatoes), red wine vinegar, dried oregano, salt, and black pepper to taste.
Simmer: Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 20–25 minutes, stirring occasionally, allowing the peppers to become tender and the flavors to meld together.
Adjust consistency: Remove the lid and cook for a few more minutes if you prefer a thicker sauce.
Serve and garnish: Serve the peperonata warm, at room temperature, or chilled. Garnish with fresh basil leaves if desired.

Notes

Peperonata tastes great on its own as a side dish or served over grilled bread.
It pairs wonderfully with pasta or as a flavorful accompaniment to fish or meat dishes.
The dish can be made ahead of time and often tastes even better the next day after the flavors have melded.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Italian