Peperonata (Sweet Bell Peppers with Olive Oil, Onion, and Tomatoes) Recipe

A Southern Italian side dish of sweet bell peppers melted in olive oil with onion, garlic, and tomatoes. This is a dish that I will make on the weekends knowing that I am incorporating it into several dishes throughout the week. It is delicious warm but equally as good room temperature after it spent the night in the fridge. I use this as a topping to fresh pasta, grilled sausages, rice (couscous would make it more Italian), roasted potatoes, and eggs. It is absolutely delicious and extremely versatile! 

Instructions

In a large pot or Dutch oven (my preferred way of preparing this recipe), heat ½ cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes. 

Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining ¼ cup olive oil and season with salt. Stir in vinegar and discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.

Peperonata Sweet Bell Pepper, Olive Oil, Onions


Recipe Credit

Original recipe by: Recipe by Daniel Gritzer via Serious Eats

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.