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Peperonata

Peperonata is made with sweet bell peppers in red and yellow for an amazing pop. All cooked in a great tomato sauce with onions and lots of garlic. Serve this vegetable stew along with rustic bread, pasta, orzo, rice or quinoa. You won’t regret, because everything comes so easy together and tastes always so good. A 30 minute recipe that will get compliments in no time and that the family will love.

Close up on the Peperonata in the pan.

I do love Peperonata. It is kinda like a vegetable stew and of course it is super versatile.

There are really lots of options here as you can serve this over Garlic Mashed Potatoes, with Country Potatoes or dip into it with Potato Cheese Balls.

However I won’t stop here. Serve it along with Lemon Rice. You get this, it is a Mediterranean recipe that does it all and is really flexible.

Ingredients needed to make Peperonata are assembled on a wooden board.

Reasons to make Peperonata

You prepare a dish with such simple ingredients, but get a whole array of complex flavors in no time.

Many options to serve this up. Just look at my suggestions above and of course it is also a great pizza topping.

The key to Peperonata that really tastes amazing is really good quality olive oil. That is all what it needs in my gusto.

The simplicity and the amazing result really level up your cooking skills in no time.

Sweet pepper and onions are fried in a pan with olive oil.

What you need for this Peperonata recipe

Sweet bell peppers: I like to use a combination of red and yellow bell peppers, but you can just use red or yellow.

Garlic and onions: I use lots of garlic to add a lot of flavor which really goes great with the other ingredients. Onions add another layering of flavor and texture.

Olive oil: Use really good quality olive oil here. It will really make a difference and will add great intense, savory flavor.

Top view on a pan with the sweet pepper and onion, with tomato paste and sauce being added.

You will find recipes with tomato paste or passata, often with adding water to either of them. But I find that the combination of both  tomato paste and passata is unmatchable. You have a deep tomato flavor from the paste and the light and fresh texture from passata. You can add water, but I find this is really unnecessary, as it will make the result watery and mushy without enough tomato flavor.

Balsamic vinegar adds a great acid and makes the tomato sauce complex and gives it a wonderfully sweet flavor.

Oregano and basil: I use them both, because these are great in tomato dishes.

Top view on the pan with the Peperonata, showing how herbs are added to the dish.

How to make Peperonata

First, heat olive oil in a large pan. When hot, add the chopped garlic, diced onions and sliced bell peppers. Fry them for around 5 minutes.

Add in tomato paste, passata, balsamic vinegar and a pinch salt of pepper. Let everything simmer on medium heat for 10 minutes more.

Mix in oregano and basil and let simmer for 2 minutes more, then serve the Peperonata.

Top view of the pan with the ready Peperonata.

Tips and tricks

Leftovers are great in the fridge for 4 days.

You can freeze Peperonata after letting it cool completely, but it will loose some texture.

You can add parsley if you want to.

For a little bit of more heat you can use a pinch of chili flakes, delicious.

Top view on a portion of the Peperonata served with pasta, with the pan in the background.

Other recipes to try

Collage of two pictures of the Peperonata with recipe title text.

For remakes of the Peperonata, tag on Instagram or Facebook.

Enjoy, Florian.

Top view of the pan with the ready Peperonata.

Peperonata

Yield: 4
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Peperonata is made with sweet bell peppers in red and yellow for an amazing pop. All cooked in a great tomato sauce with onions and lots of garlic. Serve this vegetable stew along with rustic bread, pasta, orzo, rice or quinoa. You won't regret, because everything comes so easy together and tastes always so good. A 30 minute recipe that will get compliments in no time and that the family will love.

Ingredients

  • 2 red bell peppers, sliced
  • 2 yellow bell peppers, sliced
  • 1/3 cup olive oil
  • 4 cloves garlic, chopped
  • 1/2 cup onions, diced
  • 2 Tbs balsamic vinegar
  • 1.5 cups passata
  • 5 oz tomato paste
  • 2 tsp oregano
  • 1/4 cup Basil, shopped
  • salt, pepper to taste

Instructions

  1. In a pan heat olive oil.
  2. When hot, give the garlic, onions and bell peppers to the pan. Cook them for around 5 minutes until they begin to soften slightly. Sweet pepper and onions are fried in a pan with olive oil.
  3. Now, add tomato paste, passata, balsamic vinegar and a pinch salt of pepper.Top view on a pan with the sweet pepper and onion, with tomato paste and sauce being added.
  4. Let everything simmer on medium heat for 10 minutes more.
  5. Mix in the oregano and basil, cook for 2 minutes more, then serve.Top view on the pan with the Peperonata, showing how herbs are added to the dish.

Notes

  • Leftovers are good in the fridge for 4 days.
  • To freeze, let cool completely first. But it will loose some texture.
  • For an amazing really quick meal: make your favorite pasta and serve.
  • Use parsley if you want to.
  • For a little bit of more heat, add a pinch of chili flakes.
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 246Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 172mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 3g

Karin

Monday 25th of July 2022

I love peperonata. Have you tried it with some Pimentón picante (instead of chili flakes)?

Florian

Monday 25th of July 2022

Hi Karin! I haven't tried that, but I think it will be really delicious. Let me know if you try and do this.

Carson

Sunday 24th of July 2022

This looks amazing, and so easy. I'll be making it soon and will report back the level of deliciousness.

Florian

Monday 25th of July 2022

Thanks, Carson!

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