Peperonata ~ Stewed bell peppers

Rating: 4.5/5. From 8 votes.
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Peperonata ~ Stewed bell peppers

This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 40 minutes
  • Yield: 8


  • 1 kg (2 lb) bell peppers, red and/or yellow
  • 6 tablespoons extra virgin olive oil
  • 12 medium onions, peeled and cut into 1-inch pieces
  • basil, small handful, ripped up
  • black olives, 15 (optional)
  • 1 potato, cut into 1-inch cubes (optional)
  • 23 cloves garlic, chopped coarsley
  • coarse salt
  • chili pepper, whole (optional)
  • 1 cup white wine vinegar
  • 250g (half lb) good canned tomatoes or ripe red tomatoes, chopped.


  1. Wash, halve and de-seed the peppers
  2. Cut into inch-wide strips.
  3. In a large, heavy-bottomed pot, using a good swirl (around 6 tablespoons) of olive oil, stir-fry the peppers until they begin to blister.
  4. Turn the heat down and add the onion pieces.
  5. Continue to cook gently for a few minutes, then add the garlic (and potatoes, chili pepper and olives, if using). Add coarse salt and mix well.
  6. Stir-fry gently for a further couple of minutes (do not brown the onion or the garlic, keep the heat low).
  7. Add the vinegar and evaporate off.
  8. Add the tomatoes and on a low flame until the liquid has evaporated (10-15 minutes approx). Sprinkle with the basil and stir through.


This dish is great as a light lunch, with some good bread and cheese. Obviously, try to make this dish with the ripest, sweetest bell peppers that you can find!

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