I love making Peperonata when I want a simple yet incredibly flavorful dish built around sweet, tender bell peppers. Slowly sautéed with onions, garlic, and tomatoes, the peppers become soft and richly infused with Mediterranean flavor. For me, it’s a rustic and versatile recipe that works as a side dish, topping, or even a light main course.
Why You’ll Love This Recipe
I love how this recipe transforms humble vegetables into something deeply flavorful. The slow cooking process allows the peppers and onions to caramelize gently, creating natural sweetness and rich depth.
I also appreciate how versatile Peperonata is. I can serve it warm or at room temperature, spoon it over grilled meats, toss it with pasta, or enjoy it with crusty bread. It’s simple, colorful, and packed with comforting flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large bell peppers (red, yellow, or orange), sliced
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar (optional)
Fresh basil or parsley, chopped (optional garnish)
Directions
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I heat the olive oil in a large skillet over medium heat.
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I add the sliced onion and cook for about 5 minutes, until softened and slightly translucent.
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I stir in the minced garlic and cook for another 30 seconds.
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I add the sliced bell peppers and cook, stirring occasionally, for about 10–15 minutes until they begin to soften.
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I stir in the diced tomatoes, oregano, salt, and black pepper.
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I reduce the heat to low and let everything simmer gently for 20–25 minutes, stirring occasionally, until the peppers are very tender and the flavors have blended.
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If I want a slight tang, I stir in a splash of red wine vinegar at the end.
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I garnish with fresh basil or parsley before serving.
Servings and timing
This recipe makes about 4 servings as a side dish.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 50–55 minutes
Variations
I sometimes add sliced zucchini or eggplant for extra vegetables. When I want a bit of heat, I include a pinch of red pepper flakes.
For a heartier option, I top it with a fried egg or serve it over grilled chicken or sausage. I also enjoy stirring it into cooked pasta with a sprinkle of Parmesan for a simple meal.
storage/reheating
I store leftover Peperonata in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve over time.
To reheat, I warm it gently in a skillet over low heat until heated through. I can also microwave it in short intervals. It’s also delicious served cold or at room temperature, so reheating isn’t always necessary.
If I want to freeze it, I let it cool completely and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use only one color of bell pepper?
Yes, I can use any combination of bell peppers I have on hand. Using multiple colors simply makes the dish more vibrant.
Is Peperonata served hot or cold?
I enjoy it both ways. It can be served warm, at room temperature, or even chilled.
Can I make this dish ahead of time?
Yes, I often prepare it a day in advance because the flavors continue to develop as it rests.
Does Peperonata contain meat?
No, this is a naturally vegetarian dish made entirely from vegetables and seasonings.
What can I serve with Peperonata?
I like serving it alongside grilled meats, spooning it over toasted bread, or mixing it into pasta or grains.
Conclusion
I find Peperonata to be a beautifully simple dish that highlights the natural sweetness of bell peppers. The slow simmering process creates rich, comforting flavors that feel both rustic and satisfying. Whenever I want a versatile vegetable dish with Mediterranean character, this recipe is always a favorite in my kitchen.
Print
Peperonata
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Peperonata is a rustic Mediterranean dish made with sweet bell peppers slowly sautéed with onions, garlic, and tomatoes until tender and richly flavored. It’s a versatile recipe that works as a side, topping, or light main course.
Ingredients
- 3 large bell peppers (red, yellow, or orange), sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and cook for about 5 minutes until softened and translucent.
- Stir in minced garlic and cook for 30 seconds.
- Add sliced bell peppers and cook for 10–15 minutes, stirring occasionally, until they begin to soften.
- Stir in diced tomatoes, oregano, salt, and black pepper.
- Reduce heat to low and simmer gently for 20–25 minutes, stirring occasionally, until peppers are very tender and flavors have blended.
- If desired, stir in red wine vinegar for a touch of brightness.
- Garnish with fresh basil or parsley before serving.
Notes
- Add sliced zucchini or eggplant for extra vegetables.
- Include a pinch of red pepper flakes for subtle heat.
- Serve over grilled chicken, sausage, pasta, or toasted bread.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in a freezer-safe container.
- Delicious served warm, at room temperature, or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
