Easy Peperonata: Italian Peppers Recipe (2024)

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Peperonata akaItalian Bell PepperStew is a traditional Italian recipe where peppers and onions are simmered to create a tasty bell pepper side dish. Serve this family recipe for peperonata as an appetizer, side dish, sauce for pasta, bruschetta or pizza topping, or snuggled in Italian crusty bread.

Easy Peperonata: Italian Peppers Recipe (1)

I can already hear a few of you asking “What is Peperonata?”

Basically, peperonata is a simple traditional Italian dish of sweet peppers, slow-cooked and simmered in red wine, with onions and garlic. The result is an amazing dish of sauteed sweet peppers.

This sweet pepper stew recipe is a great way to take advantage of this vegetable found in abundance at the local farmers’ market this time of the year. Roasted bell peppers are another way.

Just like this recipe for Mediterranean roasted vegetables, this is a versatile recipe.

Serve it as a side dish, accompanying meat, chicken or fish; as part of an Italian appetizer line-up; a topping for bruschetta, focaccia or even pizza; combine it with pasta like this roasted vegetable pasta recipe, or snuggle it in a Piadina sandwich.

It’s pretty easy to make, too – just a few simple ingredients work wonderfully well together.

As is usually the case with regional Italian cooking, there are many variations.

Today, I’m sharing my family recipe.

Let’s begin!

Easy Peperonata: Italian Peppers Recipe (2)

Ingredients

Aprintable recipe card at thebottom of this pagehas thespecific amountsfor each ingredient. This is just a summary.

  • Olive oil. Extra virgin, if possible.
  • Onions. A wonderful flavor booster.
  • Garlic. An essential ingredient in simple Italian dishes.
  • Bell Peppers. Orange, yellow and red.
  • Wine. Great to de-glaze our Italian pepper stew.
  • Basil. Fresh, if possible.
  • Parsley. Italian flat-leaf has so much more flavor.
  • Salt and Pepper. To taste.

Easy Peperonata: Italian Peppers Recipe (3)

Instructions

Before we begin, let’s prep our recipe. Slice the onion and bell peppers into ¼-½ inch strips. Discard the seeds, stalks and any white pith from the bell peppers.

Easy Peperonata: Italian Peppers Recipe (4)

Heat 3 tablespoons of olive oil in a large heavy-bottomed pan (over medium-high heat).

Reduce heat to medium, add the sliced onion and sauté until they begin to soften. This will take about 6-8 minutes.

Add 2-3 whole garlic cloves and sauté for about one minute.

Easy Peperonata: Italian Peppers Recipe (5)

Add the 6 sliced bell peppers. DO NOT STIR.

Reduce the heat to low, cover and let it slowly cook for about 10 minutes.

Once again, there is no need to stir; just give your peperonata a couple of shakes so that the onions don’t stick to the bottom of the pan.

Easy Peperonata: Italian Peppers Recipe (6)

Once the bell peppers have softened, it’s time to add ¾ cup of red wine. Stir to combine.

Let it all reduce, uncovered, for about 10 minutes or so. Stir occasionally.

Feel free to pull them off the heat if you prefer your peppers to have a little bit of a bite.

Easy Peperonata: Italian Peppers Recipe (7)

Finally, add the chopped Italian flat-leaf parsley and the basil (⅓ cup each) and adjust your seasonings.

Easy Peperonata: Italian Peppers Recipe (8)

Tips

  • Resist the urge to stir when the sweet peppers are added to the softened onions. Just walk away.
  • Serve this dish hot, warm or at room temperature. The flavors improve the longer the peppers sit together.
  • If you are a fan of hot peppers, you can easily add one to this recipe.

How long does it keep in the fridge?

Peperonata can be kept refrigerated in an airtight container for up to 1 week.

More roasted red pepper recipes

  • Fregola Salad
  • Roasted Red Pepper Pasta Recipe
  • Roasted Bell Pepper Goat Cheese Bites
  • Marinated Roasted Bell Peppers
  • Balsamic Roasted Red Potatoes

Easy Peperonata: Italian Peppers Recipe (9)

Recipe inspiration

It’s back to my Italian upbringing for this recipe.

Along with this recipe for peppers and potatoes, these sauteed bell peppers were a weekly occurrence during the summer.

My mom would only use sweet red bell peppers for her traditional “pepronata“.

I include both the yellow and orange variety… I find it visually more appealing.

It never ceasesto amaze me how different regions in Italy (and sometimes adjacent cities) will haveslightlydifferent variations of the same basic recipe.

This pepper stew recipe is the perfect example of Italian regional cooking.

As mentioned, some regions will incorporate tomatoes in the stewing process – if you’re interested in such a recipe, I encourage you to head over to JovinaCooksItalian. Jovina’s regional recipe also includes some heat! I was inspired by Jovina’s recipe and included wine at the end of the cooking process.

As you can see, the basics of a peperonata are all the same.With or without tomatoes, this is an amazing dish.

Do you have another variation of this Italian classic?

I would love to hear about it!

THANKS SO MUCHfor following and being part of theShe Loves Biscotticommunity where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes.

Ciao for now,

Maria

★★★★★ If you have made this pepper side dish, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Easy Peperonata: Italian Peppers Recipe (10)

Peperonata

Peperonata or Italian Bell Pepper Stew is a traditional Italian recipe where bell peppers and onions are simmered together to create a tasty dish. This family recipe for peperonata can be served as an appetizer, side dish, sauce for pastas, pizza topping or snuggled in a sandwich.

5 from 3 votes

Print Save Recipe Pin Rate

Course: Appetizer or side

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Calories: 135kcal

Author: Maria Vannelli RD

Ingredients

  • 3 tablespoons olive oil
  • 1 onion sliced, medium-large
  • 3 cloves garlic whole
  • 6 bell peppers red, orange, yellow, sliced into ¼-½ inch strips
  • ¾ cup red wine
  • cup parsley chopped
  • cup basil chopped
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large frying pan (over medium-high heat).

  • Add the sliced onions and sauté until onions soften (reduce to medium heat).

  • Add the whole cloves of garlic and sauté for about one minute or so.

  • Lower heat to medium-low.

  • Add the sliced peppers all at once over the onions. Do not stir.

  • Cover your pan and let the mixture stew together for about 10 minutes. Every few minutes or so, give your pan a shake.

  • When the peppers have softened, add the red wine and simmer on medium heat for about 5-10 more minutes, uncovered.

  • Remove from heat.

  • Add parsley, basil, and season to taste.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • Resist the urge to stir when the sweet peppers are added to the softened onions. Just walk away.
  • Serve this dish hot, warm or at room temperature. The flavors improve the longer the peppers sit together.
  • If you are a fan of hot peppers, you can easily add one to this recipe.

How long can you keep peperonata in the fridge? Can be kept refrigerated, in an airtight container, for up to 1 week.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 340mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4075IU | Vitamin C: 158.5mg | Calcium: 25mg | Iron: 1mg

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This post was originally published on July 10, 2016 and republished on October 2, 2019 with updated content and photos.

Easy Peperonata: Italian Peppers Recipe (2024)

FAQs

What is peperonata made of? ›

If you haven't heard of it, peperonata is a side dish from southern Italy that features sweet summer bell peppers cooked down in plenty of olive oil until they're meltingly soft. It's so simple, it belongs in our collection of easy Summer Recipes.

What is the sweet Italian pepper called? ›

The friggitello ( pl. : friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper.

What to do with a lot of peppers? ›

How to Use Up Your Extra Peppers
  1. Roasted Pepper & Butternut Squash Soup.
  2. Roasted Red Pepper Soup.
  3. Bell Pepper Chicken & Dill Soup.
  4. Turkey Stuffed Bell Peppers.
  5. Long Sweet Pepper Boats.
  6. Bell Peppers Stuffed with Tomato Couscous.
  7. Mini Sweet Pepper & Orange Cranberry Muffins.
  8. Bell Pepper Cornbread.
Aug 17, 2020

What are Italian long sweet peppers? ›

Italian Long Sweet chile peppers are elongated, curved to straight pods, averaging 20 to 25 centimeters in length, and have a conical shape that tapers to a point on the non-stem end.

What kind of peppers are pimentos made from? ›

A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate).

What kind of pepper is pepper jelly made of? ›

The more common preparation of pepper jelly is with jalapeños, bell peppers, pectin, sugar, vinegar, and oftentimes wine or liqueur.

What's the difference between bell peppers and Italian peppers? ›

The peppers are much smaller than a bell, elongated, tapered, and slightly curved with a glossy, waxy skin. The flesh is not quite as crisp as a bell pepper but has definite appeal. These are the peppers that are the heart of a classic sausage and pepper sandwich.

What kind of peppers do Italians eat? ›

Friggitello. This well-known pepper is in Naples for frying. It has a mild heat, and is up to 4 inches long. These are common in southern Italy where they were first developed and are often served with garlic.

What are the long Italian peppers called? ›

Long hot peppers, aka, “long hots” ae a type of chili pepper that are much beloved amongst Italian Americans on the east coast of the US, particularly in the Philadelphia-metropolitan area.

Can you freeze whole raw peppers? ›

The best varieties to freeze are bell peppers or hot chili peppers. You can choose whether you want to freeze them whole or sliced/chopped. The latter tends to be best, occupying less space in the freezer and making grabbing only what you need for a meal a cinch.

Can you eat too many peppers in a day? ›

Yes, you can overdo it with bell peppers, according to Minchen. "Eating too much bell pepper can mean less intake of other essential nutrients, which may lead to nutrient deficiencies in the long term," she explains.

What should I eat after eating too much pepper? ›

Make sure you drink milk instead of water to alleviate the symptoms of eating hot peppers. 18 Water can spread capsaicin around the mouth, potentially intensifying the pain. Eating bread might also help. The starch in bread helps neutralize the effects of capsaicin.

What do Italians call sweet peppers? ›

The sweet pepper is called peperone ( pl. : peperoni) in Italian. Like most peppers, the fruit is green or yellowish-green when young, and ripens to a red color.

What is the sweetest pepper in the world? ›

The Leysa pepper ripens from green to dark red on bushy, compact, very productive plants. The Leysa chile is heart-shaped but narrows to a fine point at the lower end. The flesh is very thick and juicy, and you can munch one right off the vine! What makes the Leysa pepper so unique is its sweet and fruity flavor.

What is the name of the Italian frying peppers? ›

The Cubanelle, also known as the 'Cuban pepper' (ají cubanela) or 'Italian frying pepper', is a varietal of mild sweet pepper from the species Capsicum annuum. When unripe, it is a light, yellowish-green color, but will turn bright red if allowed to ripen.

What are banana peppers made out of? ›

Raw banana peppers contain 92% water, 5% carbohydrates, and negligible fat and protein (table). They are rich sources of vitamin C, containing 100% of the Daily Value (DV) in a 100 gram reference amount (table).

What is jalapeno jam made of? ›

Combine diced peppers, sugar, vinegar, lime juice, and salt in a large, deep pot. Bring to a boil, reduce heat, but maintain boil for 10 minutes. Stir in liquid pectin and boil for another minute. Remove from heat and cool for 5 minutes.

How do you eat pepper jam? ›

Serve as a dip for shrimp, French fries, onion rings, or chicken fingers. Spoon onto warm cornbread or muffins. Spread bagels with cream cheese; add a spoonful as a delicious topper.

What are bell peppers made of? ›

Bell peppers are mainly made up of water and carbs. Most of the carbs are sugars, such as glucose and fructose. Bell peppers are also a decent source of fiber.

References

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