If you’re looking for a dish that captures the soul of Mediterranean comfort food, Peperonata – Italian Stewed Peppers is your answer. This colorful, aromatic classic combines the sweetness of slow-cooked bell peppers with tangy tomatoes and a hint of red wine vinegar, all brought together with olive oil and fresh herbs. It’s the kind of recipe that brings warmth to both heart and table, serving as a vibrant side, a topping for crostini, or even a main event for light lunches. Whether it’s the star of your antipasto platter or a cozy accompaniment to grilled favorites, this Peperonata – Italian Stewed Peppers is proof that humble ingredients can deliver show-stopping flavor.
Ingredients You’ll Need
You won’t believe how just a handful of simple ingredients can come together to create something so rich in taste and so undeniably Italian. Each component has a role to play—adding sweetness, depth, or brightness—to make Peperonata – Italian Stewed Peppers truly sing.
- Olive Oil: Use a good quality extra-virgin oil for a luxurious base that carries all the flavors.
- Yellow Onion: Sliced thinly, the onion mellows beautifully and adds a gentle sweetness.
- Bell Peppers (mixed colors): The trio of red, yellow, and green creates a gorgeous medley of color and subtle flavor variety.
- Garlic: Just two cloves, finely minced, lend a savory backbone that makes the peppers pop.
- Tomatoes (fresh or crushed): Either option brings juicy acidity to balance the natural sweetness of the peppers.
- Red Wine Vinegar: A splash brightens everything, giving Peperonata its signature sharp edge.
- Salt: Essential for drawing out moisture and enhancing every flavor.
- Black Pepper: A hint of pepper introduces subtle heat and depth.
- Dried Oregano or Thyme (optional): These herbs add classic Italian fragrance and a touch of earthiness if you wish.
- Fresh Basil (optional): Scattered on top for freshness, this is a finishing touch you won’t want to skip.
How to Make Peperonata – Italian Stewed Peppers
Step 1: Sauté the Onions
Start by heating your olive oil in a large, wide skillet over medium heat. Add those thinly sliced onions and let them gently sauté for about 5 to 6 minutes. Patience here pays off—the onions should soften and turn translucent, developing a sweetness that forms the backbone of everything you’ll build on top.
Step 2: Add the Garlic
Once the onions are soft and fragrant, stir in the minced garlic. It only needs about 30 seconds in the pan—just until you get that glorious, savory aroma. Be careful not to let the garlic brown, as it can turn bitter.
Step 3: Toss in the Peppers
Now it’s time for your peppers to take center stage! Add all your gorgeous, thinly sliced bell peppers to the skillet. Cook them for around 10 minutes, stirring occasionally. You’ll notice their colors becoming more vibrant and their texture starting to soften, but they should still retain a bit of bite.
Step 4: Stew with Tomatoes, Vinegar, and Seasonings
Pour in the chopped tomatoes (or crushed, if that’s what you have on hand), the red wine vinegar, salt, pepper, and your dried herbs if you’re using them. Give everything a good stir, then turn the heat down to low. Cover the skillet and let the mixture simmer gently for 15 to 20 minutes. Be sure to stir occasionally—the goal is beautifully tender peppers swimming in a flavorful, slightly saucy base.
Step 5: Rest and Garnish
Remove the lid and take the pan off the heat. Let your Peperonata – Italian Stewed Peppers sit uncovered for a few minutes; this bit of rest helps intensify the flavors and thicken the sauce just a touch. If you have fresh basil handy, now’s the perfect moment to sprinkle it over the top.
How to Serve Peperonata – Italian Stewed Peppers
Garnishes
A generous scatter of chopped fresh basil wakes up the sweet and savory flavors in a way that feels instantly summery. You might also enjoy a dusting of cracked pepper or even a few shavings of Parmesan if dairy’s on the menu. Whatever you choose, a bright, fragrant garnish on Peperonata – Italian Stewed Peppers makes all the difference.
Side Dishes
There’s no wrong way to serve this dish—Peperonata – Italian Stewed Peppers is just as happy spooned alongside roast chicken or lamb as it is mingling with grilled fish. For vegetarians, it’s dreamy over creamy polenta or tucked next to a mound of fluffy rice. And for something quick, serve with a chunk of rustic bread to mop up every last drop.
Creative Ways to Present
For an antipasto platter, try piling Peperonata into a shallow bowl nestled among olives, cheeses, and charcuterie. Or spoon it warm onto toasted crostini as a festive appetizer. Leftovers make a fantastic topping for pizzas and flatbreads, or even as a filling for sandwiches and wraps—the vibrant colors never fail to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any remaining Peperonata – Italian Stewed Peppers in an airtight container in the refrigerator. The flavors just keep getting better over the next few days, making it a perfect make-ahead dish for lunches and dinners. It’ll keep beautifully for up to four days.
Freezing
You can absolutely freeze Peperonata – Italian Stewed Peppers for longer storage. Spoon cooled portions into freezer-safe containers or bags and store for up to three months. Just be sure to thaw overnight in the fridge before reheating; the texture stays surprisingly fresh.
Reheating
To reheat, simply warm your peperonata gently on the stovetop over medium-low heat, stirring now and then, until heated through. You can also microwave leftovers in short bursts, giving everything a good stir between each. If things seem a little dry, splash in a tablespoon of water or olive oil to revive the saucy goodness.
FAQs
Can I use all one color of bell pepper?
Yes, you absolutely can! While using multiple colors creates a more visually stunning dish with subtly varied flavors, a single color will still yield delicious results. Just choose the freshest peppers you can find.
Is Peperonata – Italian Stewed Peppers vegan?
Definitely! The classic recipe is entirely plant-based, making it a convenient and flavorful vegan option for gatherings, lunches, and sides.
Can I make Peperonata ahead of time?
This dish is actually better when made ahead—the flavors deepen beautifully after a night in the fridge. Make it up to two days in advance and simply reheat (or serve at room temperature) when you’re ready.
What else can I use Peperonata – Italian Stewed Peppers for?
Beyond side dishes, it’s amazing spooned over grilled meats, swirled through pasta, or layered onto sandwiches, wraps, or even pizza. The possibilities for creative twists are endless!
Can I add other vegetables?
Absolutely. Sliced zucchini or eggplant work beautifully cooked alongside the peppers. Just be sure to add them in step three so everything cooks evenly together.
Final Thoughts
Once you’ve tried Peperonata – Italian Stewed Peppers, it might just become your new kitchen staple—easy to prepare, endlessly flexible, and bursting with nostalgic Italian flavor. Give it a whirl and let it brighten up all your meals this season!
Print
Peperonata – Italian Stewed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Gluten-Free
Description
Peperonata is a traditional Italian dish of stewed peppers, onions, and tomatoes, bursting with Mediterranean flavors. This vegan and gluten-free recipe is easy to make and versatile, perfect as a side dish or topping for meats and pasta.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion (thinly sliced)
- 3 bell peppers (mixed colors, thinly sliced)
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped) or 1/2 cup canned crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme (optional)
- fresh basil for garnish (optional)
Instructions
- Heat olive oil: In a large skillet over medium heat, heat the olive oil.
- Add onion: Add the sliced onion and cook for 5–6 minutes until softened.
- Saute peppers: Stir in garlic, then add bell peppers and cook for 10 minutes until softened.
- Add tomatoes and seasonings: Stir in tomatoes, vinegar, salt, pepper, and herbs if using.
- Simmer: Cover and simmer for 15–20 minutes until peppers are tender.
- Rest and garnish: Remove from heat, let sit uncovered briefly, then garnish with basil.
Notes
- Peperonata can be served warm, at room temperature, or chilled.
- Perfect as a side dish, over grilled meats, with bread, or as a pasta topping.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
