Italian Drink Italian Lunch

Italian Stewed Bell Peppers (PEPERONATA)

This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!

Prep. Time: 15 min.



  • 2 lb bell peppers, red and/or yellow
  • 6 tablespoons extra virgin olive oil
  • 1-2 medium onions, peeled and cut into 1-inch pieces
  • basil, small handful, ripped up
  • black olives, 15 (optional)
  • 1 potato, cut into 1-inch cubes (optional)
  • 2-3 cloves garlic, chopped coarsley
  • coarse salt
  • chili pepper, whole (optional)
  • 1 cup white wine vinegar
  • half lb good canned tomatoes or ripe red tomatoes, chopped.


  1. Wash, halve and de-seed the peppers
  2. Cut into inch-wide strips.
  3. In a large, heavy-bottomed pot, using a good swirl (around 6 tablespoons) of olive oil, stir-fry the peppers until they begin to blister.
  4. Turn the heat down and add the onion pieces.
  5. Continue to cook gently for a few minutes, then add the garlic (and potatoes, chili pepper and olives, if using). Add coarse salt and mix well.
  6. Stir-fry gently for a further couple of minutes (do not brown the onion or the garlic, keep the heat low).
  7. Add the vinegar and evaporate off.
  8. Add the tomatoes and on a low flame until the liquid has evaporated (10-15 minutes approx). Sprinkle with the basil and stir through.


This dish is great as a light lunch, with some good bread and cheese. Obviously, try to make this dish with the ripest, sweetest bell peppers that you can find!

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