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–+ servings
peperonata recipe featuring Italian sweet peppers.

Peperonata- Italian Sweet Peppers Recipe

Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: 192kcal
Author: Andrea Soranidis
Discover the vibrant flavors of peperonata - This classic Italian sweet peppers recipe is a fantastic veggie side dish for any occasion.
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US Customary - Metric

Ingredients

  • 4 mixed bell peppers see notes*
  • handful fresh basil leaves
  • 1 14.5 oz canned tomatoes see notes*
  • 1 medium red onion
  • 4 tablespoon extra-virgin olive oil
  • 4 tablespoon white vinegar
  • 2 tablespoon sugar
  • sea salt and freshly-cracked black pepper

Instructions

  • Place the sliced onion in a pan with the extra virgin olive oil and soften over medium heat, being careful to lower the heat as soon as the onion browns.
  • Add the sliced peppers and stir fry them for 2 minutes, then cover the pan with a lid and cook over medium-low heat for 10 minutes.
  • Add the chopped canned tomatoes and their juice (optional), a few basil leaves and a ladle of warm water. Cover the pan with a lid, and cook over medium-low heat for 20 minutes.
  • Pour in the vinegar and sugar, season to taste, and cook all the ingredients for 2 minutes on high heat, to let the vinegar evaporate.
  • Remove the pan from the heat and transfer the peperonata to a serving plate. Top with more fresh basil and serve straight away or at room temperature.

Notes

How to prepare the bell peppers:
  • Peel: This is optional, but if you like you can peel the bell pepper skin off with a potato peeler.
  • Cut off the top: Use a sharp knife to slice off the stem end of the pepper. This will create a flat surface for easier slicing.
  • Remove the core and seeds: Cut the pepper in half horizontally, and remove the core, seeds and white membrane. 
  • Slice the pepper: Once the core and seeds are removed, lay the pepper flat on the cutting board and cut into strips.
How to prepare the tomatoes:
  • Canned tomatoes: half them horizontally, and discard their seeds and juice, then cut them into cubes. Feel free to add the canned juices for a more saucy peperonata.
  • Fresh tomatoes: blanch the tomatoes by immersing them in boiling water for about 30 seconds, then peel the skin off, discard their seeds and juice, and cut them into cubes.
How to store peperonata:
This is one of those dishes that tastes even better the next day.
Store leftovers in an airtight container, and refrigerate for up to 3 days.
You can also freeze it for up to 1 month, and thaw it in the refrigerator overnight before use.

Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 293mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3727IU | Vitamin C: 154mg | Calcium: 16mg | Iron: 1mg