Traditional Peperonata Italiana

This traditional peperonata is one of the most delicious Italian recipes for summer. Colorful peppers are stewed with onions, tomatoes, and potatoes, to deliver a flavorful dish to enjoy as a side or main with crusty bread.

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What Is Peperonata?

Peperonata is an Italian traditional dish made with red and yellow bell peppers, tomato sauce, and basil.

The ingredients are slowly cooked until tender, delivering a scrumptious stew that can be served at room temperature or cold to pair with any grilled protein or as a starter with toasted homemade bread.

This delicious and simple meal can be made any time of the year but here in Italy is considered a summer dish because is when peppers and tomatoes are in season, making the stew more flavorful.

The traditional recipe is made differently from region to region in the country. In some places like Sicily, you’ll find this side-dish with capers, olives, or even anchovies. While in Rome is very common to add some potatoes and lots of basil.

About The Ingredients

You will need some basic ingredients to make this amazing and simple dish, let me break them down for you:

• BELL PEPPERS: Stay away from green peppers, you better add red, yellow, and maybe orange because those are sweeter and meaty.
• ONION: Yellow, red, or white doesn’t matter, and even in Italy, the type of onions changes between regions.
• TOMATOES: I am making a quick tomato sauce by just boiling, peeling, and blending some tomatoes, but if you’re in a hurry, use a can of simple tomato sauce (no seasoned!).
• POTATOES: As the roman version of the traditional dish calls, use some potatoes. Again, use any type you prefer.
• GARLIC: Add as much as you like, nicely minced or pressed.
• OIL: Since we are using just a few ingredients, make sure they are good quality. Get the best extra virgin olive oil you can.
• BASIL: Fresh basil leaves, as much as you want.
• SEASONINGS: Salt and freshly cracked black pepper are all you need.

How To Make Traditional Peperonata Recipe

Start by deciding if you want to use homemade tomato sauce or canned. If you go with the first option, boil 3 large tomatoes, peel them, remove the seeds, and then blend them.

Now, cut the bell peppers into 1 ½ inch (4cm) squares. Cut onions and potatoes into chunks about the same size as bell peppers.

Related: How To Wash Fresh Fruits And Vegetables.

Heat a generous glug of extra virgin olive oil in a non-sticking pan over medium heat.

Add bell peppers and sprinkle with a pinch of salt. Sauté for 7 minutes or until peppers start to soften.

Add onions and stir for another 3-4 minutes or until onions get a bit translucent. Last, add garlic and sauté until fragrant.

Pour in the tomato sauce and ½ cup of hot water. Add some basil leaves and season with salt and pepper.

Mix well, cover with a lid and simmer over medium-low heat for 15 minutes.

Add potatoes to the mixture and then pour enough hot water to lightly cover them. Mix well.

Keep cooking covered and stirring once or twice in between. If needed, add a little bit more water to allow potatoes to cook evenly.

Once potatoes and peppers are nicely cooked through, uncover the pan to allow the sauce to reduce and thicken a bit. Adjust salt and pepper to taste.

Turn off the heat and let the dish sit until everything is at room temperature before serving.

Useful Tips and Notes

• Simple is better. We always try to keep it simple and refrain from adding any extra ingredients. The vegetables are enough to bring all the flavor to this fantastic dish.
• But if you want to enjoy this recipe out of season, you might like to add some extra ingredients to bring out the flavor. Capers and olives are our recommendations.
• Cook peppers and onions slowly and covered, is the best way to make the stew juicy and soft.
• The traditional peperonata Italiana doesn’t have vinegar on it, believe me. When vinegar is added, the dish becomes peperoni in agrodolce (sweet and sour peppers).
• You can make it a bit spicy by adding some red pepper flakes or chile de arbol.

How To Store And Reheat

This recipe is amazing as a prep meal. When summer is ending, I make a large batch of it and freeze it because I just love it too much! Here’s how you should store it and reheat it:

• Room Temperature: Well covered, even in the same pot or pan where you made it. It lasts for a whole day in your kitchen if the temperature is not too hot.
• In the refrigerator: Up to 4 days, nicely stored in a glass container with an airtight lid.
• In the freezer: Up to 3 months, in bags or proper freezing containers.
• Thaw: In the fridge overnight or in your countertop for as long as is needed.
• Reheat: In a pan with a splash of water over medium heat. Or in the microwave in 1-minute intervals.

Similar Recipes

If you enjoy bell pepper recipes, here are more for you to check out.

• Italian Pickled Peppers.
• Chicken a la Romana.
• Italian peppers with bread stuffing (Sicilian recipe).

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