Traditional Italian Peperonata Stew (Print-Friendly Version)
Sweet peppers, onions, and tomatoes simmer in olive oil for a vibrant, comforting Italian classic.
# What You’ll Need to Make This:
→ Vegetables
01 -
3 large bell peppers (red, yellow, or orange), sliced into thin strips
02 -
2 medium onions, peeled and thinly sliced
03 -
2–3 garlic cloves, chopped or crushed
04 -
2 large tomatoes, finely chopped, or 240 g canned chopped tomatoes
→ Pantry
05 -
4 tablespoons olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 tablespoon red wine vinegar (optional)
→ Garnish
09 -
Fresh basil or parsley, chopped (optional)
# How to Prepare:
01 -
Wash and thinly slice the bell peppers. Peel and slice onions. Chop or crush garlic cloves. If using fresh tomatoes, chop them finely.
02 -
Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 to 7 minutes, stirring, until softened.
03 -
Stir in the garlic and cook for an additional minute, releasing the aroma.
04 -
Add sliced peppers to the pan, stirring to coat in oil. Cook for 10 minutes, stirring occasionally.
05 -
Incorporate chopped tomatoes along with salt and black pepper. Stir well to combine.
06 -
Cover skillet and reduce heat to low. Simmer for 25 to 30 minutes, stirring now and then, until vegetables are tender and flavors meld.
07 -
Uncover, taste, and adjust seasoning. Add a splash of red wine vinegar if desired. Sprinkle with chopped fresh basil or parsley before serving.
# Extra Tips:
01 -
Peperonata is excellent served warm, at room temperature, or cold. It pairs well with crusty bread, pasta, grilled meats, or can be used as a topping for bruschetta.