Peperonata (Italian Bell Pepper Stew)

This Peperonata will bring the flavors of southern Italy right to your kitchen. It’s just bell peppers, onions, and tomatoes stewed together into a delicious dish that’s ready in no time.

You can serve the Peperonata as a side dish, as an appetizer on a slice of homemade bread, or as a pizza & pasta topping. If you decide to serve it as a side dish, you can serve it on a plate near the meat, chicken, or fish or just on a delicious homemade focaccia Genovese.

So, What is Peperonata?

It’s a simple, traditional, and delicious Italian dish that has a star on the plate bell peppers. Besides the bell peppers, you can find onions, garlic, tomatoes, capers, and fresh basil. All these ingredients will give a delicious Mediterranean flavor.

Of course, you will find tons of variations of this recipe on the internet because it varies from the region of Italy, but let me share with you my favorite family recipe.

Let’s get started!

🥘 Ingredients And Substitutes

• Bell Peppers: The main ingredient, providing sweet and tangy flavors. Feel free to swap in mild poblano or sweet banana peppers for a twist.
• Tomatoes: They add juiciness and a rich, acidic touch. No fresh tomatoes? Canned diced tomatoes or tomato passata work just as well.
• Onions: Essential for a flavorful base, adding sweetness. Substitute with shallots or leeks for a milder taste if needed.
• Garlic: Adds depth with its strong aroma. If you’re out, a half teaspoon of garlic powder is a perfect backup.
• Capers: These bring a briny contrast to the sweetness. No capers? Try chopped green olives or a bit of anchovy paste.
• Chili Pepper Flakes: A pinch adds gentle heat. Alternatively, use fresh jalapeño or a dash of cayenne pepper.
• Vinegar: Brightens everything up. Apple cider or red wine vinegar are both great substitutes.
• Sugar: Enhances the vegetables’ sweetness and balances acidity. Honey or agave syrup are great natural alternatives.
• Dried Basil: Adds a herby layer. Fresh basil or dried oregano also work well, maintaining that Mediterranean flair.

👩‍🍳 Step-by-step Directions

First, I wash and clean all the vegetables.

Chop the onion julienne.

Then, it’s time for the tomatoes. I make an X-shaped cut on the top, dunk them in boiling water for a few minutes, then into cold water.

As a result of the thermal shock, it will be very easy for you to peel the tomatoes.

Once peeled, I chop them into cubes and set them aside.

After that, we need to get ready for the bell peppers. Cut them into slices of about 1cm (⅓”).

After you’re done with the peppers, take the garlic cloves and crush them with the wide side of your knife. Thus, you will release the flavors from the garlic, and after cooking it, will be easy to remove the garlic cloves from the pan.

After we have all the ingredients ready for the pepperoni, we can go to the pan to cook them.

We start by flavoring the oil with some garlic cloves. To do this, pour about 4-5 tablespoons of olive oil into the pan and put the garlic cloves in the pan.

When you feel the pleasant aroma of the garlic, it’s time to add onions to them. Add a pinch of salt (¼ teaspoon). We are adding a little bit of salt to help the onion release the juice from them. Cook the onion with the garlic for a few minutes, until the onion becomes soft and a little transparent.

After that, add the chili flakes to taste.

Now is the time for our star of the recipe. Add the bell pepper to the pan and mix all the ingredients. Let it fry for about 7 minutes.

After that, add the capers. In my case, I used the salted capers, but you can also use the regular ones from the jar.

After we added the capers, it’s time to add the vinegar and sugar.

Quick Note: Depending on whether you use vegetables in season or not, it will be necessary to adjust the balance of the sweet and sour taste by using a teaspoon of sugar and vinegar.

Therefore, do not be afraid to taste the product during preparation to adjust it to your taste.

In my case, I used the vegetables in their season, and I added only 1 tablespoon of vinegar. Or, if you like the vegetables to be a little more acidic, you can add 2 tablespoons of vinegar instead of one.

After the vinegar, add a teaspoon of sugar to give a sweet and sour taste to the final product.

Now it’s the turn of the tomatoes. Pour them into the pan and mix the well all the ingredients.

Let the vegetables cook for about 15-20 minutes on low heat. To understand when the vegetables are cooked enough, orient yourself according to the bell peppers’ level of cooking. They must remain a little crispy.

In the end, add the dried or fresh basil.

Mix well again all the ingredients and our delicious peperonata is ready to be served.

As I said, Peperonata is delicious both hot and cold. This time, I decided to serve it in the simplest way: next to a toast. Also, you can serve it near a couscous. We already have a super simple and delicious recipe for how to cook a quick couscous.

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