Peperonata or Italian Bell Pepper Stew is a traditional Italian summer recipe that you can find on almost the entire territory of Italy. Still, it has its origins in the southern part of the country.
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!
What Ingredients do you need to prepare an Italian Peperonata?
- 21 oz (600 g.) of Bell Peppers (Different colors)
- 17.5 oz (500 g.) Tomatoes (Different Colors)
- 8.8 oz (250 g.) Onions
- 5 tablespoons Olive Oil
- 1 tablespoon garlic
- 1 teaspoon capers
- ½ teaspoon Chili Peper Flakes
- 2 tablespoons Vinegar
- 1 teaspoon Sugar
- ½ teaspoon Dried Basil
👩🍳 Step-by-step Directions
Wash well and clean all vegetables.
Chop the onion julienne.
After that, we will need to peel the tomatoes. For that, make an X-shaped cut on top of the tomatoes and pour boiling water over them.
Leave them for 3-5 minutes. After that, move the tomatoes in cold water.
As a result of the thermal shock, it will be very easy for you to peel the tomatoes.
After you have peeled them, cut the tomatoes into cubes and put them in a bowl.
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.
Answering Your Questions:
Where does Peperonata come from?
As you might have guessed from the name, this is Italian food that is widespread throughout Italy, but which has its origins in the south of the country.
What does Peperonata mean in Italian?
In Italian, “Pepperoni” means peppers, so it means food made from peppers.
How to eat Peperonata?
Peperonata is a vegetable stew that is as tasty as both: cold and hot. It is perfect to eat as just an appetizer served on a slice of toast or as a main course at lunch next to a side dish such as rice or couscous, and of course next to Italian polenta.
How long does peperonata keep?
If you plan to eat it in the next 3-4 days, it is enough to keep it in the refrigerator in a tightly closed container.
How to preserve peperonata?
If you want to keep the peperonata for a longer period, and if we consider the fact that it already contains vinegar, which is already a preservative, we can preserve it as is.
When the peperonata is hot, all we need to do is distribute it into small jars (which have previously been well washed and sterilized). In this case, after the peperonata cools down, you can keep it in the fridge for even a few weeks more.
Caponata vs Peperonata
Caponata and Peperonata are both two traditional Italian recipes, prepared from vegetables. The difference between them is that Peperonata has bell peppers as the plate’s star ingredient, and caponata has eggplant as the main ingredient.
Answering Your Questions:
Can I add other vegetables to the Peperonata?
Yes, you can add other vegetables like zucchini, eggplant, or mushrooms to the dish. Make sure to adjust the cooking time accordingly, and add the vegetables at the appropriate stage of cooking to ensure they are cooked through without becoming mushy.
Can I add protein to this dish?
Absolutely! You can add protein sources like sausage, chicken, shrimp, or even chickpeas to the Peperonata to make it more filling and nutritious. Cook the protein separately, and then mix it into the dish at the end of the cooking process to ensure it doesn’t overcook or dry out.
Can I make Peperonata ahead of time?
Yes, Peperonata can be made ahead of time and actually tastes better the next day, as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.
Can I freeze Peperonata?
Peperonata can be frozen for up to 2-3 months in a freezer-safe container. Make sure to cool it completely before transferring it to the container. Thaw the Peperonata in the refrigerator overnight and reheat it gently on the stovetop or in the microwave before serving.
Can I make Peperonata spicier or milder?
You can adjust the spiciness of the dish to suit your preferences by adding crushed red pepper flakes or sliced fresh chili peppers for a spicier dish, or omitting them entirely for a milder version. You can also experiment with different types of bell peppers, as some have a sweeter flavor while others are slightly spicier.
Recipe Card:
Peperonata (Italian Bell Pepper Stew)
Ingredients
- 21 oz Bell pepper
- 17 oz Tomato
- 9 oz Onion
- 5 tablespoons Olive Oil
- 1 tablespoon garlic
- 1 teaspoon capers
- ½ teaspoon Chili Pepper Flakes
- 2 tablespoon Vinegar
- 1 teaspoon Sugar
- ½ teaspoon Basil Dried
Instructions
- Wash well and clean all vegetables.
- Chop the onion julienne.9 oz Onion
- Peel the tomatoes17 oz Tomato
- Cut the tomatoes into cubes and put them in a bowl.
- Cut the bell peppers into slices of about 1cm (1/3").21 oz Bell pepper
- Crush the garlic cloves.1 tablespoon garlic
- Flavor 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.5 tablespoons Olive Oil, 1 tablespoon garlic
- When you feel a pleasant aroma of the garlic, it’s time to add onions over them. Add a pinch of salt (1/4 tsp).9 oz Onion
- Add the chili flakes to taste.½ teaspoon Chili Pepper Flakes
- Add the bell pepper to the pan and mix all the ingredients. Let it fry for about 7 minutes.21 oz Bell pepper
- Add the capers. In my case, I used the salted capers, but you can also use the regular ones from the jar.1 teaspoon capers
- Add the vinegar and sugar.2 tablespoon Vinegar
- Add a teaspoon of sugar to give a sweet and sour taste to the final product.1 teaspoon Sugar
- Add the tomatoes and mix well all the ingredients.17 oz Tomato
- Let the vegetables cook for about 15-20 minutes on low heat.
- Add the dried or fresh basil.½ teaspoon Basil
- Mix well again all the ingredients and our delicious Peperonata is ready to be served.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Nutrition Estimates
Peperonata (Italian Bell Pepper Stew)
Ingredients
- 21 oz Bell pepper
- 17 oz Tomato
- 9 oz Onion
- 5 tablespoons Olive Oil
- 1 tablespoon garlic
- 1 teaspoon capers
- ½ teaspoon Chili Pepper Flakes
- 2 tablespoon Vinegar
- 1 teaspoon Sugar
- ½ teaspoon Basil Dried
Instructions
- Wash well and clean all vegetables.
- Chop the onion julienne.9 oz Onion
- Peel the tomatoes17 oz Tomato
- Cut the tomatoes into cubes and put them in a bowl.
- Cut the bell peppers into slices of about 1cm (1/3").21 oz Bell pepper
- Crush the garlic cloves.1 tablespoon garlic
- Flavor 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.5 tablespoons Olive Oil, 1 tablespoon garlic
- When you feel a pleasant aroma of the garlic, it's time to add onions over them. Add a pinch of salt (1/4 tsp).9 oz Onion
- Add the chili flakes to taste.½ teaspoon Chili Pepper Flakes
- Add the bell pepper to the pan and mix all the ingredients. Let it fry for about 7 minutes.21 oz Bell pepper
- Add the capers. In my case, I used the salted capers, but you can also use the regular ones from the jar.1 teaspoon capers
- Add the vinegar and sugar.2 tablespoon Vinegar
- Add a teaspoon of sugar to give a sweet and sour taste to the final product.1 teaspoon Sugar
- Add the tomatoes and mix well all the ingredients.17 oz Tomato
- Let the vegetables cook for about 15-20 minutes on low heat.
- Add the dried or fresh basil.½ teaspoon Basil
- Mix well again all the ingredients and our delicious Peperonata is ready to be served.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Matthew
I had never head of Peperonata until now, and it looks so good 🙂 Your photos make it look simply amazing! Not too many ingredients either.. I think I have everything in to make this tomorrow night! Thank you for sharing 🙂
Jeannie
love italian food I will give this a try never heard of this but this looks so easy and bell peppers are so healthy.
Alyssa
This sounds like a deliciously easy recipe! I love bell peppers and usually have them on hand. I’ll have to try this out 🙂
Aliceee Traveler
Looks so delicious 🤤 yummy yummy
I’m in love with Italian cuisine so I’m always looking for new recipes. So happy I found this one, I’m doing my shopping list right away and I’ll try it out tomorrow 👍
Mihaela
I never had this dish while I lived or travelled to Italy. It seems I have to give it a go. Will have to persuade the carnivorous in the family to join, though:))
Julia
I recently made peperonata, and it was a burst of Mediterranean flavors on my plate! This peperonata recipe has earned a permanent place in my repertoire!