Peperonata
Discover the vibrant and rustic flavors of Italian cuisine with this classic Peperonata recipe—a colorful medley of red, yellow, and green bell peppers simmered to perfection with onions, garlic, and ripe tomatoes. Enhanced by the richness of olive oil, a hint of sweetness from sugar, and the brightness of fresh basil and red wine vinegar, this versatile dish is a true celebration of Mediterranean simplicity. Ready in under an hour, Peperonata can be served warm as a comforting side dish, at room temperature as a stunning antipasto, or chilled as a zesty topping for crusty bread. Perfect for summer gatherings or weeknight meals, this recipe is a must-try for fans of bold, fresh flavors.
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Recipe Information
Ingredients
- 2 Red bell peppers
- 2 Yellow bell peppers
- 1 Green bell peppers
- 1 Medium onion
- 3 Garlic cloves
- 3 Ripe tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Sugar
- 10 Fresh basil leaves
- 1 tablespoon Red wine vinegar
Instructions
Wash and core the bell peppers. Remove the seeds and white membranes, then cut them into strips about 1/2-inch wide.
Peel the onion and cut it into thin slices.
Peel and finely chop the garlic cloves.
Dice the tomatoes or grate them into a pulp if you prefer a smoother sauce base.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the chopped garlic and cook for another 1-2 minutes until fragrant (be careful not to let it burn).
Add the sliced bell peppers to the pan. Stir well to coat them in the olive oil and cook for 10 minutes, stirring occasionally.
Add the diced or pulped tomatoes, salt, black pepper, and sugar. Stir everything together.
Lower the heat to a gentle simmer, cover the pan with a lid, and cook for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
Taste and adjust seasoning if needed. For added tanginess, stir in the red wine vinegar during the last 5 minutes of cooking.
Remove from heat and tear the fresh basil leaves into the peperonata. Stir gently to combine.
Serve warm, at room temperature, or chilled as a side dish, topping, or accompaniment to your favorite meals.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 36.3 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
