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Pepperonata, a recipe for sweet bell peppers, onions and garlic simmered long and slow in olive oil, making a hugely flavorful and tender dish that can be enjoyed as a spread or a sauce.
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5 from 3 votes

Peperonata – Recipe

Peperonata is a recipe for sweet bell peppers, onions, tomatoes and garlic simmered long and slow in olive oil, making a hugely flavorful and tender dish that can be enjoyed as a spread or a sauce. Learn how to make classic Italian peperonata.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course, sauce
Cuisine: Italian
Keyword: bbq sauce, chili peppers
Servings: 6
Calories: 141kcal

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 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.

Nutrition

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