Peperonata

Peperonata is an Italian dish of stewed sweet bell peppers and onions with tomatoes, garlic, and fresh basil. Serve these silky peppers and onions warm or cold, as a condiment or side dish, tossed with cooked pasta, or simply spoon it over crusty bread.

What is Peperonata?

Peperonata is a simple stew made with sweet bell peppers, onions, garlic, crushed tomatoes, and fresh basil. The vegetables are sauteed in extra virgin olive oil until soft, tender, and silky.

The name peperonata is derived from the word peperone which means sweet pepper in Italian. Throughout Italy there are many variations of peperonata, all based on the availability of ingredients in the region. Some variations add oregano instead of basil, others leave the garlic out, add potatoes, and still others add vinegar, or briny ingredients such as capers or olives.

My husband Jack grew up eating peperonata, without knowing the official Italian name. This is one of those recipes that just about every Italian family has served at one time or another, in one way or another, each putting their own delicious spin on it.

• The delicious flavors and luscious texture of the stewed peppers, onions, and tomatoes are simply divine!
• It’s a versatile dish to keep on hand in the refrigerator – in fact, we think the flavors improve after it sits for a few days.
• This is a great way to cook with bell peppers if you happen to have a lot on hand.
• There are so many ways to enjoy this dish: Serve as a condiment with burgers, spoon it over toasted crusty bread, fry it up with eggs for breakfast, or simply serve peperonata as a delicious side dish with steak, chicken, or pork.

• Bell Peppers – These are the star of the show. Buy a mix of sweet red, yellow, and orange bell peppers. (See Chef’s Tip above.) You may be tempted to include green bell peppers in this dish, but they would add a stronger, pungent flavor – so for that reason, they are typically not used in peperonata. You can slice the peppers in very thin or thicker slices – your choice.
• Olive Oil – Choose a good-quality extra virgin olive oil for this recipe.
• Onions – Yellow onions are best for this dish, but sweet or red onions could also be used. Avoid using white onions and they have a sharper flavor that won’t meld as well with the sweet peppers.
• Garlic – Use fresh garlic. In this dish the garlic is sliced, not chopped or minced so avoid the jarred variety.
• Tomatoes – Any crushed or pureed canned tomatoes will work in this recipe. You can also use fresh tomatoes, but you’ll want to peel, seed and puree them before adding to this dish.
• Fresh Basil – Sorry, dry basil just will not work for this recipe – you want the fresh flavors of fresh basil.
• Kosher salt and Black pepper
• Vinegar – This is an optional ingredient to be drizzled on after cooking the peperonata. You can add a splash of balsamic or red wine vinegar to cut through some of the richness if you wish. (Note: We did not to add this to the recipe as shown in our photos, in part because Jack never added it in his family’s recipe, plus we wanted the deep rich flavors and colors of the peppers and onions to shine through.) You can, of course, drizzle some on as you serve the peperonata or stir some into the leftovers.
• Bread – Chose a crusty, dense Italian bread for serving.  Cut thick slices and grill with some of the olive oil before serving

1. Cook onions in olive oil, then add garlic and cook longer.
2. Add sliced peppers and cook.
3. Add tomato and basil, then and simmer.
4. Season with salt and pepper once the peperonata is fully cooked.
5. Serve over grilled Italian bread slices as shown.

• Can I make Peperonata ahead of time?  Yes, this actually improves after sitting for a day
• How do I store leftovers?   Store refrigerated for up to four days
• How do I reheat leftovers? Reheat gently in a saute pan or microwave
• Can I freeze?  No, we do not recommend freezing this dish as the vegetables will soften and get mushy after thawing.

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