Pepperonata

Why You’ll Love This Recipe

I love this recipe because it transforms simple vegetables into a rich and satisfying dish with very little effort. I appreciate how the slow cooking brings out the peppers’ natural sweetness while the tomatoes and garlic create a savory, well-balanced sauce. It is naturally vegan, versatile, and tastes even better after the flavors have had time to develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons olive oil
• 3 bell peppers (red, yellow, and orange), thinly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced, or 1 cup canned diced tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon red wine vinegar
• Fresh basil or parsley, chopped, for garnish (optional)

Directions

1. I heat the olive oil in a large skillet over medium heat.
2. I add the sliced onions and cook for about 5 minutes until they begin to soften.
3. I stir in the garlic and cook for about 30 seconds until fragrant.
4. I add the sliced bell peppers and cook for 10 to 15 minutes, stirring occasionally, until they begin to soften.
5. I stir in the tomatoes, oregano, salt, and black pepper.
6. I reduce the heat to low and let everything simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended together.
7. I stir in the red wine vinegar during the last minute of cooking.
8. I garnish with fresh basil or parsley before serving if I want an extra burst of freshness.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• I add sliced olives or capers for a briny Mediterranean flavor.
• I stir in crushed red pepper flakes for a little heat.
• I include zucchini or eggplant for additional vegetables.
• I top the finished dish with crumbled goat cheese or fresh mozzarella for a creamy contrast.
• I serve it over creamy polenta, pasta, or toasted bread for a heartier meal.

Storage/Reheating

I store Pepperonata in an airtight container in the refrigerator for up to 5 days. I find that the flavors become even richer after a day or two. For longer storage, I freeze it for up to 3 months and thaw it overnight in the refrigerator before reheating. I warm it gently in a skillet over medium-low heat or in the microwave until heated through. I also enjoy serving it cold or at room temperature as part of an antipasto platter.

FAQs

What is Pepperonata?

I think of Pepperonata as a classic Italian dish made by slowly cooking bell peppers with onions, tomatoes, garlic, and olive oil until they become tender and full of flavor.

Can I use only one color of bell pepper?

Yes. I can use any color of bell pepper, although I enjoy combining several colors for a sweeter flavor and a more vibrant presentation.

Can I make Pepperonata ahead of time?

Yes. I often prepare it a day in advance because the flavors continue to develop as it rests in the refrigerator.

What can I serve with Pepperonata?

I enjoy serving it with grilled chicken, steak, fish, sausages, crusty bread, pasta, rice, or creamy polenta.

Is Pepperonata served hot or cold?

I enjoy it warm, at room temperature, or chilled, depending on the meal and occasion.

Conclusion

I enjoy making Pepperonata because it is a simple yet incredibly flavorful recipe that highlights the natural sweetness of fresh bell peppers. The slow-cooked vegetables create a rich, savory dish that pairs well with countless meals or stands beautifully on its own. It is a timeless Italian favorite that I find myself returning to throughout the year.

Pepperonata

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Pepperonata is a classic Italian dish of slow-cooked bell peppers, onions, tomatoes, and garlic simmered until tender and naturally sweet. It’s a versatile recipe that can be served warm, at room temperature, or chilled alongside a variety of meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 3 tablespoons olive oil
• 3 bell peppers (red, yellow, and orange), thinly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced, or 1 cup canned diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon red wine vinegar
• Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onion and cook for about 5 minutes until softened.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the sliced bell peppers and cook for 10 to 15 minutes, stirring occasionally, until they begin to soften.
5. Stir in the diced tomatoes, dried oregano, salt, and black pepper.
6. Reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
7. Stir in the red wine vinegar during the final minute of cooking.
8. Garnish with chopped fresh basil or parsley if desired and serve warm, at room temperature, or chilled.

Notes

• Add sliced olives or capers for a briny Mediterranean twist.
• Stir in crushed red pepper flakes for a little heat.
• Include zucchini or eggplant for additional vegetables.
• Top with crumbled goat cheese or fresh mozzarella for a creamy finish.
• Serve over creamy polenta, pasta, or toasted bread for a heartier meal.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. The flavors deepen after a day of chilling.

Nutrition

• Serving Size: 1 serving
• Calories: 170 kcal
• Sugar: 9 g
• Sodium: 330 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg