recipe

Peperonata: the easy, tasty side dish recipe for making sautéed bell peppers and onions

Total time: 60 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Peperonata is an easy, rustic Italian summer side dish for making sautéed bell peppers and onions. It is a traditional vegetarian recipe of Southern Italian cuisine based on a few simple ingredients. Sweet bell peppers and onions are slow cooked on very low heat with tomato sauce until soft and tender, while garlic adds a stronger hint of flavor.

Pair this classic peperonata recipe with any main course of pasta, meat or fish, or serve it at room temperature together with crusty bread, cold cuts and cheeses also as a delicious appetizer.

First, we roasted the peppers in the oven and, once peeled and cut into strips, we sautéed them with chopped onion, garlic and tomato sauce. The result is a fragrant, tasty dish, excellent to be enjoyed both hot and cold during the summer season.

If you bake and remove the bell peppers' outer skin, you will get an even lighter and more digestible dish. So let’s find out how to make a traditional peperonata by following our step-by-step recipe.

Tips for making Sautéed Peppers and Onions

Use good quality ingredients, so the flavor will be the best.

Use different kind of bell peppers such as green, yellow and red ones.

Peperonata Variation Ideas

You can also add eggplants, potatoes, olives, mushrooms to your peperonata.

For a Sicilian-style peperonata, you can make a sweet and sour version by adding a splash of wine vinegar.

You flavor the peperonata with your favorite aromatic herbs, such as basil or mint, for greater freshness and aroma.

How to store Traditional Peperonata

The peperonata can be stored in the refrigerator, closed in a special airtight container, for a maximum of 1-2 days. Freezing is not recommended.

Ingredients
bell peppers
4
Tomato sauce
200 g
Onion
1
Garlic
1 clove
Extra virgin olive oil
Fine salt
Black pepper

How to make Peperonata

Arrange the peppers on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180°C/350°F for about 40 minutes, turning them occasionally.

Once cooked, take the peppers out of the oven and let them cool. At this point, peel them, remove the seeds and internal filaments, then cut them into slices.

In a non-stick pan, pour a drizzle of extra virgin olive oil.

Add the onion, cut into slices.

Add a clove of garlic.

Sauté for a few minutes until golden brown.

Also add the peppers.

Cook for a few minutes over low heat.

Pour in the tomato sauce.

Season with salt and pepper.

Cook for about 10 minutes.

Serve the peperonata warm or cold.

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