📝 About This Recipe
Peperonata is a quintessential Italian 'contorno' that captures the vibrant essence of a Mediterranean summer in a single pan. This rustic stew features bell peppers slow-cooked until they reach a silky, melt-in-your-mouth consistency, balanced by the gentle acidity of tomatoes and the sweetness of caramelized onions. It is a versatile masterpiece that tastes even better the next day, embodying the soul of home-style Italian comfort cooking.
🥗 Ingredients
The Vegetables
- 3 large Red Bell Peppers (seeded and cut into 1/2-inch wide strips)
- 2 large Yellow Bell Peppers (seeded and cut into 1/2-inch wide strips)
- 2 medium Red Onion (halved and thinly sliced into half-moons)
- 4 Garlic Cloves (thinly sliced)
- 1.5 cups Cherry Tomatoes (halved, or use high-quality canned crushed tomatoes)
The Aromatics and Pantry
- 4 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Red Wine Vinegar (to brighten the flavors)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
Finishing Touches
- 1/2 cup Fresh Basil Leaves (hand-torn)
- 1 tablespoon Capers (rinsed and drained (optional))
👨🍳 Instructions
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1
Prepare your vegetables by washing the peppers, removing the seeds and internal white ribs, and slicing them into uniform strips about 1/2 inch wide. Slice the onions and garlic as directed.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 3 tablespoons of the extra virgin olive oil over medium heat until shimmering.
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3
Add the sliced red onions to the pan with a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn golden.
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4
Stir in the sliced garlic and red chili flakes (if using). Cook for just 1-2 minutes until the garlic is fragrant, being careful not to let it brown or turn bitter.
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5
Add all of the sliced bell peppers to the pan. Increase the heat slightly and toss well to coat the peppers in the flavored oil and onions.
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6
Cook the peppers for 10 minutes, stirring frequently. They should begin to soften and take on a little bit of color on the edges.
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7
Stir in the halved cherry tomatoes (or crushed tomatoes), sugar, dried oregano, sea salt, and black pepper. The tomatoes will release their juices, creating a light sauce.
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8
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the mixture simmer gently for 20-25 minutes. This slow cook is essential for the 'silky' texture.
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9
Remove the lid. If the mixture looks too watery, increase the heat to medium-low and cook uncovered for another 5 minutes to thicken the sauce. If it looks too dry, add a splash of water.
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10
Stir in the red wine vinegar and capers (if using). Let it cook for another 2 minutes to allow the vinegar's sharpness to mellow and integrate into the vegetables.
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11
Turn off the heat. Drizzle with the remaining tablespoon of olive oil and stir in half of the torn basil leaves.
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12
Taste and adjust the seasoning with more salt or vinegar if needed. Let the dish rest for at least 10 minutes before serving—this allows the flavors to truly marry.
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13
Transfer to a serving platter and garnish with the remaining fresh basil leaves.
💡 Chef's Tips
For the best texture, don't rush the onion-softening stage; low and slow prevents burning and maximizes sweetness. Use a mix of red, yellow, and orange peppers; avoid green peppers as they are more bitter and lack the necessary sugar for this dish. If you have time, make this a day in advance; the flavors deepen significantly after a night in the refrigerator. Always finish with a drizzle of your best quality olive oil right before serving to add a fresh, grassy note. For a smoky variation, you can char the peppers over a gas flame and peel them before stewing, though the traditional method is raw-to-pan.
🍽️ Serving Suggestions
Serve at room temperature atop toasted ciabatta rubbed with a garlic clove for an incredible bruschetta. Use it as a vibrant side dish for grilled swordfish, roasted chicken, or Italian sausages. Stir leftovers into a frittata or serve alongside soft scrambled eggs for a gourmet breakfast. Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese to complement the acidity. Top with a ball of fresh Burrata cheese; the creamy center acts as a perfect foil to the sweet and tangy peppers.