Peperonata: Italian sweet and sour stewed peppers
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Peperonata (Italian stewed bell peppers)
Sweet peppers slowly stewed with onion, garlic, tomato and a splash of vinegar. It’s even nicer the day after it’s made, and delicious warm, at room temperature or cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Ingredients
- 1 kg (2¼ lb) red and/or yellow bell peppers
- 6 tablespoons extra virgin olive oil
- 1–2 medium onions, peeled and cut into 2.5 cm (1 in) pieces
- 2–3 garlic cloves, coarsely chopped
- 1 potato, cut into 2.5 cm (1 in) cubes (optional)
- 15 black olives (optional)
- 1 whole dried chili pepper (optional)
- Coarse salt
- 250 ml (1 cup) white wine vinegar
- 250 g (9 oz) good canned tomatoes or ripe fresh tomatoes, chopped
- A small handful of basil leaves, torn
Instructions
- Wash, halve and seed the peppers, then cut them into 2.5 cm (1 in) strips.
- Heat the olive oil in a large, heavy-bottomed pot and stir-fry the peppers until they start to blister.
- Turn the heat down and add the onion.
- Cook gently for a few minutes, then add the garlic (and the potato, chili and olives, if using). Add coarse salt and mix well.
- Stir-fry gently for another couple of minutes, keeping the heat low so the onion and garlic don’t brown.
- Add the vinegar and let it evaporate.
- Add the tomatoes and cook over low heat until the liquid has evaporated, 10–15 minutes. Stir in the basil.
Notes
Great as a light lunch with good bread and cheese. Use the ripest, sweetest peppers you can find.
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