Bring a taste of Italy to your table with this colourful and exquisite Peperonata. This classic Italian dish highlights sweet peppers that have been slowly cooked with onions, garlic and tomatoes. Versatile and easy to prepare, peperonata can be served as a side dish, appetizer, or even as a main course when paired with crusty bread or pasta. 

A Ridiculously Delicious Sweet Pepper Stew

Bell peppers are perfectly fine all year long. But during summer, when their sweetness is more pronounced and you can find them locally grown without any sprays, you make peperonata.

Whether served as a starter, a side dish, or spooned over crusty bread, this silky, succulent mixture of peppers, onions, tomatoes, olive oil and garlic creates a sweet-sour-savory trifecta that will delight absolutely everyone that tries it.

Best of all, like most tomato-based stews, peperonata is even better when made a day or two in advance. So go ahead and double the batch, you’ll be surprised at how quickly it goes.

What Is Peperonata?

Peperonata is a rustic dish of slowly stewed bell peppers with its origin hailing from the South of Italy. Recipes vary depending on the region or household, but sweet summer bell peppers are always the main event.

The simplest approach, and my absolute favorite, cooks the peppers long and slow with onion, garlic, tomatoes and olive oil until they’re meltingly soft and tender. To finish, fresh basil and/or oregano is added for brightness, as is a splash of wine vinegar which gives the stew a wonderful tang.

The beauty of this classic Italian dish is that it’s easy to prepare, requires few ingredients, and can be made in advance. Frequently served warm as an Italian side dish, peperonata pairs beautifully with roasted or grilled meats like pork, beef, chicken or lamb. It can also be enjoyed at room temperature as an antipasto spread, or as a colourful, gorgeous condiment for topping crusty bread.

Ingredient Notes

You’ll need the following ingredients to make this Peperonata:

• Bell peppers – Any color of sweet peppers will work but I prefer to use a mix of red, orange, yellow and even green to celebrate the bounty of pepper season. However, I use predominately red bell peppers becasue they are the sweetest of the bunch. Green bell peppers are not often included in a peperonata but I like to add just one because I love the complexity their mild bitterness brings to the mix. This recipe calls for 6 bell peppers which seems like a lot but remember they will collapse to a much smaller amount.
• Onion – I like to use red onions for my peperonata, but yellow or white onions can also be used.
• Tomatoes – Whenever possible, I like to use fresh tomatoes for a summer-time recipe. The problem with using fresh tomatoes in a peperonata, is that they should be peeled. I prefer to skip the blanching and peeling step so I use a very good quality brand of Italian canned tomatoes. You can use whole tomatoes or passata. I wouldn’t use canned diced tomatoes which are inferior in quality.
• Garlic – A delicious peperonta relies on a good amount of fresh garlic. I like to thinly slice the garlic, as opposed to mincing it, so it doesn’t burn and and melts into the sauce.
• Extra virgin olive oil – A good quality extra virgin olive will give you a much more delicious pepronata. I don’t use extremely expensive olive oil, as long as the brand has a reliably good reputation, and it is fresh, it will be great.
• Red wine vinegar – To finish, a small dash of acidity will enhance the flavor of peperonata. I like to use red wine vinegar but white wine vinegar, sherry vinegar, or champagne vinegar, will also work.
• Fresh herbs – A small amount of fresh herbs will add brightness and depth of flavor. I use a sprig of fresh oregano and chopped basil to finish. Feel free to use only one of the two herbs but I don’t recommend using dried oregano which is too strong for a peperonata.

Variations

• Eggplant: Many versions of peperonata include eggplant. Add thick slices of eggplant along with the bell peppers.
• Capers and olives: Peperonata is one of my husband’s all-time favorite Italian dishes. His Italian mother made an exquisite peperonata and he confirms this recipe is pretty identical to how she made it. But I also love the peperonata versions that include capers and/or olives, so feel free to add 1/4 cup of each, if you wish.
• Potatoes: Some versions of peperonata also include potatoes. Stir in ½-inch cubes of peeled potatoes when adding the tomatoes.
• Make it spicy: If you like peperonata with a little heat, add a sliced hot banana pepper or two. Alternatively, add red pepper flakes to taste.

How to Make Peperonata

This is an overview of the recipe. The full ingredient list, and detailed instructions can be found in the recipe card below.

Step 1: Prepare the Vegetables

 Start by washing the bell peppers, then dry them well. Remove the seeds, stems and white membranes, then cut them into strips. Slice the onions and garlic thinly, and chop the tomatoes if using fresh ones.

Step 2: Sauté the Onions, Garlic and Peppers

 Heat the olive oil in a large pan that has a lid over medium heat. Add the sliced onions and a pinch of salt; cook until they become slightly soft and translucent, about 3-4 minutes. Stir in the sliced garlic and sauté for another minute until fragrant. Toss in the bell peppers and toss to coat in the oil. Cook the peppers until they start to soften, about 10-15 minutes.

Step 3: Stir in the Tomatoes and Simmer

Add the tomatoes to the pan along with 3 tablespoons of water and 1 oregano sprig, if using. Stir everything together, ensuring everything is evenly coated with the tomatoes. Season with a little more salt and pepper. Lower the heat and cover the pan. Let the peperonata simmer for about 30-35 minutes, stirring occasionally, until the peppers are tender and the sauce has slightly thickened. 

Step 5: Finish

Remove pan from heat and discard oregano sprig. Stir in the vinegar and chopped fresh basil. Taste and adjust seasoning with a pinch more salt, pepper and/or sugar, if needed.

Step 6: Serve

Allow the peperonata to cool slightly before serving.

Recipe FAQ’s

What To Serve With Peperonata

Peperonata is a versatile dish that can be enjoyed in many ways. Here’s a few suggestions and options:

• As a side dish: Serve it alongside grilled or roasted meats, fish, or roasted vegetables. Recently, I topped roasted potatoes with leftover peperonata, and let me tell you, it was one of the best lunches I’ve had in a long time.
• With pasta: If you have leftover peperonata, you can make a delicious Pasta alla Peperonata. Simply toss your favorite cooked pasta with the peperonata for a super quick and flavorful weeknight meal. Delicious!
• Spooned over creamy polenta. This is a match made in heaven and makes an easy vegetarian meal or side dish.
• On Bread: Spoon peperonata over toasted sliced sourdough bread or crostini for a delicious appetizer.
• With Eggs: Add a spoonful of peperonata to scrambled eggs or use as a filling for an omelet – so good!
• In sandwiches or wraps. Toast some bread, add a few slices of fresh mozzarella, some spinach or arugula and a heaping spoonful of peperonata. Divine. Or, add peperonata to your favorite chicken wraps or quesadillas!

Storage Tips

• To Store. Refrigerate leftover peperonata in an airtight container for 3 to 5 days. Enjoy leftovers chilled, or remove from the fridge 30 to 60 minutes before eating so it’s closer to room temperature. Alternatively, reheat the peperonata in a small saucepan over very low heat.
• To freeze. Store peperonata in a freezer safe container and freeze for up to 2 months. keep in mind that when frozen, the peppers will lose their nice silky texture. However, they will still be good chopped into salads, or used as a condiment in sandwiches, sauces or stews.

More Delicious Bell Pepper Dishes To Try