Peperonata or Italian Bell Pepper Stew is a traditional Italian recipe where bell peppers and onions are simmered together to create a tasty dish. This family recipe for peperonata can be served as an appetizer, side dish, sauce for pastas, pizza topping or snuggled in a sandwich.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
- 3 tablespoons olive oil
- 1 onion sliced, medium-large
- 3 cloves garlic whole
- 6 bell peppers red, orange, yellow, sliced into ¼-½ inch strips
- ¾ cup red wine
- ⅓ cup parsley chopped
- ⅓ cup basil chopped
- salt and pepper to taste
Heat the olive oil in a large frying pan (over medium-high heat).
Add the sliced onions and sauté until onions soften (reduce to medium heat).
Add the whole cloves of garlic and sauté for about one minute or so.
Lower heat to medium-low.
Add the sliced peppers all at once over the onions. Do not stir.
Cover your pan and let the mixture stew together for about 10 minutes. Every once in a while give your pan a shake.
When the peppers have softened, add the red wine and simmer on medium heat for about 5-10 more minutes, uncovered.
Remove from heat.
Add parsley, basil, and season to taste.
How long can you keep peperonata in the fridge? Can be kept refrigerated, in an airtight container, for up to 1 week.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
- Resist the urge to stir when the sweet peppers are added to the softened onions. Just walk away.
- Serve this dish hot, warm or at room temperature. The flavors improve the longer the peppers sit together.
- If you are a fan of hot peppers, you can easily add one to this recipe.
Serving: 1serving | Calories: 135kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 340mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4075IU | Vitamin C: 158.5mg | Calcium: 25mg | Iron: 1mg