STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Peperonata Recipe (Italian Bell Pepper Stew)
Peperonata is one of the most classic Italian side dish and probably every Italian family has its own recipe. In fact, although it's based on a few simple ingredients such as bell peppers, onion and tomato passata, there are several versions. Some add red hot chilli pepper for a spicy chili peperonata; others a bit of vinegar and sugar for a sweet and sour version.
Ingredients
- 3 bell peppers - or 4, depending on size and of mixed colors: yellow, green and red
- 1 onion - medium size
- 200 g tomato puree - 1 cup
- 1 garlic clove - peeled and left whole
- salt - to taste
- 5 tablespoons olive oil - extra virgin
Instructions
- Wash the peppers and place them on a baking sheet covered with parchment paper. Transfer them to the preheated oven at 200 °C (390 F) and cook for 10 minutes, turning them from time to time so that they cook evenly.
- When the peppers are roasted, let them cool slightly and then peel them, remove seeds and filaments and cut them into slices.
- In a non-stick frying pan, make a soffritto: heat five tablespoons of extra virgin olive oil, together with the garlic and sliced onion. Sauté for about 10 minutes on low heat covered with a lid. Then add the bell peppers.
- Mix the peppers with the onion and cook for a few minutes over low heat, then remove the garlic clove and add the tomato passata.
- Mix well, add fine salt to taste, then cook over low heat for about 20 minutes. Peperonata recipe is ready. Serve lukewarm or cold.
Nutrition
Serving: 100gCalories: 209kcalCarbohydrates: 13gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 19mgPotassium: 451mgFiber: 3gSugar: 7gVitamin A: 3050IUVitamin C: 122mgCalcium: 23mgIron: 1mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!