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Home » Peperonata Recipe

Peperonata Recipe

by Mike Hultquist · Mar 24, 2022 · 20 Comments

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Peperonata is a rustic Italian recipe with bell peppers stewed low and slow in olive oil with onions, tomatoes and garlic until fork tender, perfect as an appetizer or with pasta. Learn how to make classic Italian peperonata.

Serving Peperonata from the hot pan

We're cooking up a wonderful Italian recipe that celebrates the incredible flavor of the sweet bell pepper. It's called Peperonata, and it may become your favorite new appetizer or antipasto dish.

What is Peperonata?

Peperonata is a rustic Italian dish, where sweet, colorful bell peppers are slowly stewed with onions, tomatoes and garlic, until they become meltingly tender.

It's a mix between a sauce, a spread, and a topper, as all of the ingredients are cooked low and slow in oil, allowing them to break down and infuse the oil with loads of flavor.

It is sometimes made with other vegetables that are available, depending on the season, and on the preference of the cook. This recipe focuses on the bell peppers, though I'm also using plump tomatoes, onion and garlic with basil for my very favorite peperonata ever.

I hope you enjoy it as much as I do.

Let's talk about how to make peperonata, shall we?

Juicy bell pepper peperonata in a pan with basil garnish

Peperonata Ingredients

  • Olive Oil.
  • Bell Peppers. I use red bells, but you can use multiple colors, such as orange or yellow as well.
  • Tomatoes.
  • Garlic.
  • Salt and Pepper.
  • Fresh Basil.
  • Spicy Chili Flakes. Optional, for a touch of spice.
  • Balsamic Vinegar. For finishing, if desired.

How to Make Peperonata - the Recipe Method

Olive Oil. First, add the olive oil to a large pan and heat it through to medium-low heat. I love to use a good quality extra virgin olive oil, which you'll notice in the final flavor of the dish.

Add the Vegetables. Add the tomatoes, bell peppers, onions and garlic. I like to add them all at once and just let them simmer.

Light Seasonings. Season with salt and pepper to your personal tastes and stir.

Cooking down bell peppers and onion in a pan with oil to make Peperonata

Simmer the Peperonata. Cover and cook, stirring occasionally, on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.

Adjust Seasoning and Garnish. Adjust for salt and pepper, then garnish with basil (whole or chopped).

Optional Chili Flakes and Vinegar. Sprinkle with spicy red pepper flakes and if you’d like a bit of extra flavor and heat. Splash with your favorite balsamic vinegar for an additional flavor pop.

Boom! Done! Your peperonata is ready to serve. Doesn't it look delicious? So vibrant and colorful. It tastes as good as it looks.

Peperonata in a pan with garnish

Serving Peperonata

Peperonata is typically served with crusty bread so you can sop up all of that wonderful oil that has been infused in the pan. Scoop it over toasted bread for a version of bruschetta or for appetizers.

You can serve it with pasta as a sauce, which I have done many times, and I love it.

Consider serving it over polenta as well. It makes a great side dish.

You can toss in a protein to make more of a meal out of it, such as sliced Italian sausage, roasted chicken breast or other grilled meats, sautéed shrimp, or perhaps a nicely poached white fish.

Peperonata served with pasta, topped with grated Parmesan and chili flakes

Recipe Variations

Cooking time for peperonata can vary from place to place, depending on your preference.

Additional ingredients vary from region to region as well. While the base ingredients typically include sweet peppers, onions, tomatoes and garlic, other ingredients you might include are potato, eggplant (see my Ajvar recipe), olives, capers, zucchini, or more.

Additional seasonings might include lemon, sugar, other herbs, parsley.

If you're looking for a spicier version of this recipe, consider adding in some hotter peppers, like red jalapeno peppers, serrano peppers, even habaneros or Scotch Bonnets. Those will really spice things up!

You'll also find peperonata spelled "pepperonata", which is more of an Americanized spelling, though each spelling is correct. Regardless of how you decide to spell it, it's crazy delicious!

Peperonata in a pan

Cooking Tips

Cook your peperonata low and slow for 15 minutes for just softened peppers, or 1 hour or more for peppers that fall apart from the slow cooking. It really depends on your personal preference. I enjoy the peppers when they are very soft.

So delicious this way.

Some people cook the garlic first, then the onion, then the peppers, but I’ve made it multiple ways now and it’s really easiest to just toss everything into the pan and let it do its thing.

The key, though, is the amount of olive oil used in the recipe. It may sound like a lot, but you need that much oil to cook everything down.

That's it, my friends! I hope you enjoy your new Italian peperonta recipe! Let me know how you're serving yours up. I'd love to hear!

Peperonata in a pan, ready to serve

Try Some of My Other Popular Sauce Recipes

  • Chimichurri (Chimichurri Verde)
  • Red Chimichurri (Chimichurri Rojo)
  • Ajvar
  • Homemade Harissa
  • Sweet Roasted Red Pepper Sauce
  • Peri Peri Sauce
  • Romesco Sauce
  • Muhammara
  • Piperade

Peperonata in a bowl with pasta noodles

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Peperonata Recipe
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Peperonata Recipe

Peperonata is a rustic Italian recipe with tender bell peppers stewed low and slow in olive oil with onion, tomato and garlic, a perfect app or with pasta. Learn how to make classic Italian peperonata.
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Course: Appetizer, Main Course, sauce
Cuisine: Italian
Keyword: bbq sauce, chili peppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 141kcal
Author: Mike Hultquist
Servings: 6
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5 from 3 votes
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Ingredients

  • ¼ cup olive oil
  • 4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
  • 2 pounds plump tomatoes blanched, peeled and chopped(and seeded, if desired – canned works great, too)
  • 1 medium onion sliced (white or yellow)
  • 4 cloves garlic chopped
  • Salt and pepper to taste
  • Basil leaves for serving
  • Spicy pepper flakes and balsamic vinegar for serving optional

Instructions

  • Add the olive oil to a large pan and heat it through to medium-low.
  • Add the peppers, tomatoes, onion and garlic.
  • Season with salt and pepper and stir.
  • Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.
  • Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.

Video

Nutrition Information

Calories: 141kcal   Carbohydrates: 13g   Protein: 2g   Fat: 9g   Saturated Fat: 1g   Sodium: 11mg   Potassium: 560mg   Fiber: 3g   Sugar: 8g   Vitamin A: 3745IU   Vitamin C: 124mg   Calcium: 29mg   Iron: 0.9mg
Peperonata Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 3/24/22 to include new information, photos and video. It was originally published on 12-3-18.

 

Categories: Italian Tags: Bell Peppers, Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, Italian, salsa recipe

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    Recipe Rating




  1. Sue Gallina says

    September 02, 2022 at 10:14 am

    Can you can this recipe?

    Reply
    • Mike Hultquist says

      September 02, 2022 at 11:43 am

      I have not tried to can this, Sue, but you might look into pressure canning. If you'd like to water bath, you may need to add vinegar to up the acidity.

      Reply
  2. Farah says

    May 23, 2021 at 7:25 am

    5 stars
    Amazing! Thank you for this

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 24, 2021 at 6:49 am

      Glad you enjoyed it, Farah!

      Reply
  3. Diana says

    April 25, 2021 at 9:59 pm

    I am thinking that will go with italian sausage! What do you think? I gotta make that soon!

    Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 25, 2021 at 10:01 pm

      Yes!! Italian Sausage is a PERFECT addition to this recipe. I love it. Enjoy.

      Reply
  4. Martin mounir says

    February 04, 2021 at 4:52 pm

    5 stars
    DON’T use bell peppers! They don’t work! Use higher quality cubanelle pr other slender and longer varieties.
    Also, add a tablspoon of dried OREGANO!! It juste tastes so good with it. I also add a bit of acidity. Vinegar or lemon work fine.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 04, 2021 at 10:29 pm

      Definitely GREAT with cubanelles, or some wonderful Italian peppers, like Corno di Toro, Carmens, Marconis. Oh yeah!! Thanks, Martin!

      Reply
  5. Constance Caravaggio says

    November 04, 2020 at 3:05 pm

    Hi there from canuck country. Can you jar this for winter following canning rules? Best from constance?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 04, 2020 at 3:09 pm

      Hi, Constance. You can pressure can this one. I did not measure the acidity on this one. You might need to add an acid, like citrus or vinegar, if you want to water bath it. It might acidic enough from the tomatoes, but you may want to measure the pH. Shoot for 3.5 or lower for home canning. Best!

      Reply
  6. Michael says

    July 29, 2020 at 11:14 pm

    The recipe says plumb tomatoes. Did you mean plum tomatoes, extra ripe tomatoes, or does it really matter?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 30, 2020 at 5:52 am

      Michael, "plump", as it juicy tomatoes, though you CAN use other tomatoes to your desire. Let me know how it turns out for you.

      Reply
  7. Gina Cristea says

    May 12, 2020 at 4:53 am

    Amazing recipe! My husband loves this food. It is full of flavors and colour!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 12, 2020 at 5:47 am

      Thanks, Gina! Glad he enjoyed it! It's so good, and yes, very vibrant.

      Reply
  8. Felecia boyd says

    June 08, 2019 at 4:07 pm

    Delish! Cooked it two plus hrs then smashed it a little with potato masher used it as a pizza sauce on our pizza. wonderful flavor !! Ate it again for breakfast. Next time I will blister and Peel the peppers first

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 09, 2019 at 3:06 pm

      Outstanding! Thanks, Felecia! Glad you enjoyed it.

      Reply
  9. Liz says

    May 30, 2019 at 6:09 pm

    I made this tonight and put it over pork loin chops and mashed potatoes. It was Wonderful!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 30, 2019 at 6:20 pm

      That's great, Liz. I love peperonata. Great stuff. I love the addition of the pork chops.

      Reply
  10. Deeksha says

    December 15, 2018 at 8:18 pm

    5 stars
    I cook regularly bellpeppers, but yours look wonderful!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 16, 2018 at 2:58 pm

      Thanks, Deeksha. Bell peppers are perfect for this recipe.

      Reply

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