Peperonata is an Italian stew of sweet red and yellow peppers cooked with onions, tomatoes and basil. An easy, delicious and versatile dish!
For the love of peppers
My daughter Kipper loves peppers. She once had a meltdown in a supermarket because she wanted a huge yellow one. Eventually, I gave in and bought it. When we got home, she took it straight out of the shopping bag and munched away on it as though it were an apple.
She really loves peppers.
So many peppers!
As you might imagine, given her fondness for peppers, there are often some in our fridge. But every so often, I buy too many, and we end up with a pepper surplus. This is what happened today, when I realised I had a whole unopened bag of red and yellow peppers that needed eating, and fast!
Peperonata – a versatile Italian dish
It’s at such times that I turn to Peperonata. This delicious Italian sweet pepper stew is simplicity to make and it tastes amazing. It’s also remarkably versatile – it’s great served hot with rice, pasta or a jacket potato, but just as good cold as part of a buffet of salads and dips.
Having a party? Spoon it onto toasted slices of baguette for instant canapés – so chic!
Or just dollop onto toast with some goats cheese and olives or capers, for a fast and tasty lunch or tea.
Multi-coloured peppers
Peperonata is best made with red, yellow and orange peppers, but really any colour is fine, as long as there’s a mixture.
The other ingredients are all simple store-cupboard and fridge standbys that you likely already have on hand. You can also sprinkle some shredded fresh basil over the top when serving, if you like.
Ingredients in peperonata
To make a batch of delicious peperonata yourself, you will need the following ingredients:
- Peppers – red, yellow, orange… use a mixture of colours for best results.
- Onion – for a delicious depth of flavour.
- Tomatoes – I like to use cherry tomatoes, but you can use cut up ‘big’ tomatoes if you prefer, or if that’s what you have handy.
- Tomato puree – to intensify the lovely tomato flavour.
- Dried basil – an extra layer of Italian flair!
- Olive oil – for cooking it all in!
Peperonata – Make it a meal!
We particularly love our peperonata with Israeli giant couscous, rice, or pasta. You can grate a little cheese over the top if you like.
A simple side salad or some steamed greens and you’ve got a dinner!
This served two adults and a small person as a main dish but it will make at least four portions if served as a side dish.
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📖 Recipe
Peperonata
Ingredients
- 2 medium onions
- 600 g peppers
- 150 g cherry tomatoes or other small tomatoes
- 4 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 teaspoon dried basil
Instructions
- 2 medium onions, 600 g (21 ⅙ oz) peppers , 150 g (5 2/7 oz) cherry tomatoes or other small tomatoesPeel and slice the onions. Slice the peppers into strips, discarding the stalks, seeds and membranes. Cut the tomatoes into halves or quarters, depending on their size.
- 4 tbsp olive oil, 1 tbsp tomato puree, 1 tsp dried basilPut the prepared vegetables into a pan with the olive oil, tomato puree and basil. Gently cook over a medium heat, and bring to a low simmer. If the mixture looks dry, add a tablespoon or two of hot water. Cover with a lid and cook on a low heat for 30-45 minutes. Stir occasionally, but try not to disturb it too much!
- Serve the peperonata straightaway or allow to cool. Delicious hot or cold.
Nutrition
More delicious recipes using peppers
Other recipes featuring delicious peppers include:
- easy baked fish with rainbow peppers and spices
- deliciously simple all-in-one-pan roasted vegetable rice pilaf
- refreshingly crunchy Israeli chopped vegetable salad.
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