This Italian Peperonata is a classic Calabrian recipe that blends together the rich flavors of sweet peppers, onion, and garlic. Cooked down to bring out the sweetness this medley of vegetables transforms into a delicious and versatile dish that will bring an authentic flavor to your dinner table.
Made with simple ingredients, this rich and flavorful peperonata dish is sure to become a favorite in your home.
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❤️ Why you'll love this recipe
- It can be served in many different ways; with warm bread, on a bed of creamy polenta, with chicken breast, or even just scooped up with a spoon.
- You only need a few ingredients and some love to make this classic dish.
- Peperonata is a great way to use up any sweet peppers you have on hand; whether it's green bell peppers, orange peppers, red peppers, or yellow bell peppers.
One thing I love about this dish is it doesn't take a lot of effort. And, it's such a versatile recipe. You can serve it with so many different options, your whole family will love this recipe.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are in the recipe card below.
- extra-virgin olive oil
- garlic cloves
- red onions
- sweet bell peppers
- passata pureed tomatoes
- basil or oregano
- red pepper flakes
- Kosher salt
- white wine vinegar or red wine vinegar
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large pot heat the olive oil over medium heat until the oil is hot.
- Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes.
- Stir in onions and add pepper flakes, increase heat to medium-high, and cook for 2 minutes.
- Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
- Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour.
- Stir in the remaining ¼ cup olive oil and season with salt. And, then stir in vinegar. Discard herb sprigs.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- deep Skillet
- sharp knife
- cutting board
🤔 FAQs
These are the questions we are most frequently asked about making the classic Italian colored pepper recipe Peperonata.
Peperonata is a traditional Italian dish made from bell peppers, onions, garlic, and tomatoes cooked in olive oil. It can also include herbs such as oregano or rosemary.
There are many different things that you can make with fresh peppers. And, this recipe is one of my favorites to make with them.
You can make so many different things like stuffed peppers, stir-frys, or even cheesesteaks.
It is safe to eat or consume as long as there is no visible mold or rotten spot.
Yes, as long as you don't see any mold you can eat them.
👩🏻🍳 Tips
- You can use any type of bell peppers for this recipe, however, I like to use a blend of red, yellow, and orange bell peppers. I think they are sweeter and add beautiful color to this recipe.
- Try to slice the colorful bell peppers into evenly-sized thin slices so that they cook down at the same rate.
- Passata pureed tomatoes are great to have on hand for this recipe as they add flavor and thickness.
- Be sure to season your peperonata with salt and freshly ground pepper before serving.
- For an extra pop of color garnish this classic peperonata with additional fresh basil leaves or a sprinkle of goat cheese.
📚 Variations
- If you're looking for an extra kick of spice, try adding a pinch of red pepper flakes or Tabasco sauce to the dish.
- While the passata tomatoes are the best choice for this dish, you can use canned tomato puree or add a little water to tomato paste to get a thick tomato sauce texture.
- I really like to use red onions for this Italian dish however you can yellow onion or sweet onion instead.
🥫 Storage
Store leftovers of this peperonata recipe in an airtight container in the fridge for up to four days, or freeze them in individual portions for up to three months.
To reheat, place it n a saucepan over low heat and stir gently until warmed through.
📗 Related Recipes
- If you are looking for another Italian classic recipe to try then next time you may want to give this Italian Ravioli with Meat and Cheese Filling a try!
- Pappa Al Pomodoro is one of my favorite Italian recipes to make when I want something filled with sweet tomato flavor that is hearty and filling.
- This One Pot Three Cheese Tortellini is also a great option for an easy weeknight dinner.
🍽 Serve with
- If you love crusty bread as a side for your meals then I recommend that you turn these Crusty Italian Sandwich Rolls into garlic bread.
- I always think that a simple green salad is the perfect side dish to go with any Italian dish. And, you can never go wrong with this Arugula Salad with Pears.
- This Tiramisu Poke Cake is a twist on a classic Italian dessert. It's creamy and full of flavor. You won't regret making it.
📞 Chiacchierata (chat)
Sometimes Peperonata is referred to as Italian Stew. Because it's full of delicious Italian flavors and it's an easy one-pot meal. I'm sure you will love this traditional savory dish as much as we do. Just like our Ciambotta and Pappa al Pomodoro, you'll use the beautiful seasonal veggies, just like my Mamma did.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Sweet tender peppers, tomatoes, onions, and garlic are all cooked together in a rich sauce that is so full of flavor. Serve this Italian Stew with some crusty bread for a delicious meal.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Traditional Italian Bell Peppers Peperonata
Equipment Needed
- Dutch oven or deep skillet
Ingredients
- ¾ cup extra-virgin olive oil divided
- 6 medium cloves garlic thinly sliced
- 2 medium red onions sliced ¼ inch thick
- 4 lbs sweet bell peppers red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise ½ inch thick using green bell peppers are usually avoided since they give a bitter taste.
- 1 cup passata pureed tomatoes_ (see notes the Italian passata is the best. The US pureed tomatoes are not as good for this recipe as the Italian passata.
- 2 sprigs basil or oregano
- pinch red pepper flakes
- Kosher salt
- 1 tablespoon white wine vinegar or red wine vinegar
Instructions
- In a large pot or Dutch oven, heat ½ cup olive oil over medium heat until shimmering.
- Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes.
- Stir in onions and add pepper flakes, increase heat to medium-high, and cook for 2 minutes.
- Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
- Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer.
- Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining ¼ cup olive oil and season with salt.
- Stir in vinegar (*see notes). Discard herb sprigs.
- Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.
- Serve the peperonata on bruschetta or even on top of pasta.
Notes
How to Serve Peperonata
Peperonata is the kind of dish that has endless applications. It’s also as fabulous hot and fresh as it cold straight out of the fridge a few days later. Although there’s practically no wrong way to enjoy peperonata, here are a handful of great options.
Serve it over or alongside grilled or roasted meats and fish.
Pile it on thickly sliced toast that’s been slathered with ricotta or soft goat cheese.
Spoon it over cooked farro, orzo, rice, or creamy polenta and top it with a fried egg.
Toss it with your favorite shape of pasta.
Stir it into risotto at the very end of cooking.
Tuck it into a grilled cheese.
Use it as a pizza topping. How to Store Peperonata
Peperonata lasts for up to five days in the refrigerator when stored in an airtight container. Enjoy it cold, let it come to room temperature, or rewarm it on the stovetop or in the microwave.
Nutrition
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