Peperonata (Stewed Bell Peppers)

peperonata - stewed bell peppers

Peperonata  (stewed bell peppers) is a rustic Italian dish made with only a few ingredients but with tons of flavor.

It’s super easy to make : bell peppers, garlic, onion and tomatoes are simmered in olive oil into a thick, colorful stew. There are several versions of the recipe, with olives, capers, eggplant, or potatoes. I prefer to keep it simple.

It can be served hot or at room temperature and quite simply goes with everything. We ate this peperonata as a main dish with some homemade crusty bread, but you could easily serve it as a side dish, as an appetizer, as a bruschetta topping or as a pasta sauce. It also makes an amazing stuffing for  sandwiches.

I like to use canned peeled tomatoes pulsed in a food processor, feel free to replace them with fresh, ripe tomatoes.

Let the peppers stew until soft or cook them for less time if you like a little crunch and texture, it depends on your own preferences.

The beauty of this recipe is that it can be prepared in advance and it tastes even better the day after as the flavors intensify.

Give it a try, you’ll love it!

peperonata - stewed bell peppers
peperonata - stewed bell peppers
Peperonata – Stewed Bell Peppers
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author: As Easy As Apple Pie
Course: Main Dish / Side Dish
Cuisine: Italian

Peperonata (Stewed Bell Peppers) is a rustic Italian dish made with only a few ingredients but with tons of flavor.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic
  • 1 Kg (2 lbs) red and yellow bell peppers seeded, membrane removed and cut into thin strips
  • 2 bay leaves
  • 1 can peeled tomatoes (400 grams/ 14 ounces)
  • salt and freshly ground pepper to taste
  1. Halve the peppers and remove the seeds and white membranes. Cut them into thin strips
  2. Clean and thinly slice the onion.`
  3. Put the peeled tomatoes in a food processor and pulse until they are pureed.
  4. In a large pan, heat the olive oil. Once hot, add the garlic and onion.
  5. Saute’ on low heat for 10 minutes or until the onions are soft then add the peppers and stir well.
  6. Cover and let it simmer on low heat for 15 minutes, without adding any liquids.
  7. Add the tomato puree, season with salt and cook for another 15 minutes.
  8. Serve the peperonata warm or at room temperature.
  9. Enjoy!

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Nutrition Information
Amount per serving (264 g) — Calories: 130, Fat: 6g, Saturated Fat: 1g, Sodium: 11mg, Carbohydrates: 18g, Fiber: 4g, Sugar: 9g, Protein: 2g

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peperonata - stewed bell peppers

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