Peperonato
Bursting with Mediterranean flavors, Peperonato is a vibrant Italian dish that celebrates the natural sweetness of bell peppers, ripe tomatoes, and fresh basil. This rustic stovetop recipe combines colorful strips of red, yellow, and green peppers sautéed with garlic and onions in aromatic olive oil, then simmered to perfection in a tangy, tomato-infused sauce with a splash of red wine vinegar. Ready in just 45 minutes and perfect for meal prep, Peperonato can be served warm as a side dish, at room temperature as a topping for crusty bread, or even chilled with a fresh pasta salad. Whether you're embracing its versatility or seeking to savor a quintessentially Italian flavor profile, this vegetarian recipe checks all the boxes for simplicity, nutrition, and taste.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 large green bell peppers
- 3 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 2 large ripe tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large fresh basil leaves
Instructions
Wash and dry the bell peppers. Cut them in half, remove the seeds and membranes, and slice them into thin strips.
Peel and thinly slice the onion. Mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the sliced onions to the skillet and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the sliced bell peppers to the pan and stir to combine with the onions and garlic.
Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally, until the peppers have softened.
While the peppers are cooking, dice the tomatoes into small chunks.
Add the diced tomatoes, red wine vinegar, salt, and black pepper to the pan. Stir well to combine.
Cover the pan and let the mixture simmer for 10 minutes, stirring occasionally, until the tomatoes have broken down and created a rich sauce.
Remove the lid and cook for another 4-5 minutes to allow the liquid to reduce slightly.
Taste and adjust seasoning if needed.
Tear the fresh basil leaves into small pieces and stir them into the peperonato just before serving.
Serve warm, at room temperature, or chilled, accompanied by crusty bread, pasta, or rice.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 56.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3680 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.
