Description
Traditional Italian Peperonata Stew is a flavorful vegetable dish that showcases the vibrant colors and tastes of bell peppers, onions, and tomatoes, simmered to perfection.
Ingredients
Scale
- 3 large bell peppers (red, yellow, or orange), sliced into thin strips
- 2 medium onions, peeled and thinly sliced
- 2–3 garlic cloves, chopped or crushed
- 2 large tomatoes, finely chopped, or 240 g canned chopped tomatoes
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional)
Instructions
- Wash and thinly slice the bell peppers. Peel and slice onions. Chop or crush garlic cloves. If using fresh tomatoes, chop them finely.
- Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 to 7 minutes, stirring, until softened.
- Stir in the garlic and cook for an additional minute, releasing the aroma.
- Add sliced peppers to the pan, stirring to coat in oil. Cook for 10 minutes, stirring occasionally.
- Incorporate chopped tomatoes along with salt and black pepper. Stir well to combine.
- Cover skillet and reduce heat to low. Simmer for 25 to 30 minutes, stirring now and then, until vegetables are tender and flavors meld.
- Uncover, taste, and adjust seasoning. Add a splash of red wine vinegar if desired. Sprinkle with chopped fresh basil or parsley before serving.
Notes
- This dish can be served as a side or as a main with crusty bread.
- Experiment with different types of bell peppers to suit your taste.
- For a spicy kick, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg