Peperonata

This authentic Italian Peperonata recipe transforms sweet bell peppers, onions, tomatoes, and olive oil into a rich, silky side dish bursting with Mediterranean flavor. Perfect served with grilled meats, fish, bruschetta, pasta, or simply enjoyed on its own.

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Prep Time: 15

Cook Time: 42

cool down: 30

Total Time: 1 27

Course: Appetizer, Side Dish

Cuisine: Italian

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: Bell Peppers, Peperonata, Peppers, Stewed Peppers

Difficulty: Beginner

Servings:

Calories: 119kcal

Ingredients

1½ tbsp olive oil extra virgin
1 cup yellow onion chopped
½ pound bell pepper red
½ pound bell pepper yellow
1 sprig basil fresh
1 cup tomato passata
1½ tbsp white wine vinegar
1 tbsp sugar
2 tsp salt

Instructions

Prepare the vegetables:
Wash and deseed the bell peppers. Cut them into strips about 1 cm wide. Thinly slice the onions.
Cook the base:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onion and cook gently for 5–7 minutes, until soft and fragrant.
Add the peppers:
Stir in the sliced peppers. Season with a pinch of salt. Cover and let cook on medium-low heat for about 10–12 minutes, stirring occasionally.
Add tomato, vinegar, and sugar:
Add the tomato sauce, Stir well, cover again, and let it simmer for 15–20 minutes, until the peppers are tender and the sauce has thickened. At the end add vinegar, and sugar. Cook for 2-3 more minutes until the vinegar has evaporated. Adjust salt if needed.
Finish and serve:
Sprinkle with fresh basil or parsley, and serve warm, cold, or at room temperature.

Nutrition

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