Peperonata (Italian Bell Pepper Stew)

  • Author: Victoria
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x


  • 21 oz (600 g.) Bell Peppers
  • 17.5 oz (500 g.) Tomatoes
  • 8.8 oz (250 g.) Onions
  • 5 tbsp Olive Oil
  • 1 tbsp garlic
  • 1 tsp capers
  • ½ tsp Chili Peper Flakes
  • 2 tbsp Vinegar
  • 1 tsp Sugar
  • ½ tsp Dried Basil


  1. Wash well and clean all vegetables.
  2. Chop the onion julienne.
  3. Peel the tomatoes
  4. Cut the tomatoes into cubes and put them in a bowl.
  5. Cut the bell peppers into slices of about 1cm (1/3″).
  6. Mash the garlic cloves.
  7. 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.
  8. 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. Add the chili flakes to taste.
  10. Add the bell pepper to the pan and mix all the ingredients. Let it fry for about 7 minutes.
  11. Add the capers. In my case, I used the salted capers, but you can also use the regular ones from the jar.
  12. Add the vinegar and sugar.
  13. Add a teaspoon of sugar to give a sweet and sour taste to the final product.
  14. Add the tomatoes and mix well all the ingredients.
  15. Let the vegetables cook for about 15-20 minutes on low heat.
  16. Add the dried or fresh basil.
  17. Mix well again all the ingredients and our delicious Peperonata is ready to be served.

  • Cuisine: Italian

Keywords: italian recipes, peperonata, vegetable stew