Traditional Italian Bell Peppers Peperonata

Colored bell peppers sauteed with onions and olive oil.

5 from 10 votes

Traditional Italian Bell Peppers Peperonata

A rustic Italian recipe that slow cooks bell peppers, onions, and tomatoes in olive oil until they are fork tender and loaded with herbal flavor. Perfect over pasta, as a side, or a bruschetta topper.

Prep Time5

Cook Time1 30

Total Time1 35

Course: bruschetta topping, vegetable side

Cuisine: Italian

Servings: servings

Calories: 265kcal

Author: Marisa Franca @ All Our Way

Equipment

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

For the pureed tomatoes: you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor. (Canned tomatoes are often the better choice, since they are usually top-quality.)

**If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar. If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.
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