Name: Peperonata (Italian Stewed Peppers)
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 tablespoons olive oil; 1 sweet onion (thinly sliced); 4 cloves garlic (thinly sliced); 3 medium bell peppers (red, yellow, and/or orange) (thinly sliced); 15 ounce crushed tomatoes; 1 tablespoon white wine vinegar; 1-2 sprigs fresh oregano

Jump to Recipe Print Recipe

Peperonata is a classic Italian dish made by slowly stewing bell peppers, onions, garlic, tomatoes, and olive oil until they become sweet and soft. The result is a jammy vegetable stew that works as a side dish, tossed with pasta, served over polenta, or on top of bruschetta.

Prep Time
15 Minutes

Total Time
1 Hour

Servings
4 Side Servings

A white bowl filled with peperonata, stewed Italian bell peppers, pictured at a 15 degree angle

What is Peperonata?

Peperonata is a classic Italian side dish made by slowly cooking bell peppers with onions, garlic, olive oil, and often tomatoes. As the vegetables simmer, they will soften and sweeten. The result is a thick and flavorful side dish that is similar to vegetable stew.

Why I love Peperonata

Peperonata is an uncomplicated Italian recipe made with seasonal ingredients.
Stewed peppers are a perfect example of how simple ingredients and technique bring out the best flavor.
This recipe is naturally vegan and gluten-free.

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

Peperonata Takes Me Back Home

Peperonata is one of those dishes that takes me straight back to my mom’s kitchen. Growing up, she would make something similar to peperonata. I always thought it was Midwestern cooking because that is where she was from.

She liked simple foods, and some version of bell peppers, onions, and tomatoes was often stewed together. This recipe comes down to technique and knowing how to bring out the vegetables’ best flavor. That was something my mom could do with this or with ciambotta, a summer Italian stew.

Shared With Love, Ruth

Peperonata Ingredients

Ingredients used in making peperonata (bell pepper, oregano, sweet onions, crushed tomatoes, garlic, olive oil, and white wine vinegar)

Peperonata Ingredient Notes

Bell Peppers

Traditionally, peperonata uses a mix of red, yellow, and orange peppers. You can use green peppers, but they have a different texture and are slightly bitter. If that is what you like, go for it!

Tomatoes

I prefer canned crushed or whole tomatoes instead of fresh tomatoes. They are easier to cook with, less watery, and they create a thicker sauce when simmered. If you use fresh tomatoes, start by blanching them in boiling water for 30–60 seconds. Then remove the skins, cut the tomatoes open, remove the seeds and watery pulp. After that, chop up the tomatoes.

Herbs

Before serving, mix in fresh basil or oregano. Sprinkle fresh parsley and a squeeze of lemon once plated, before serving.

See the recipe card for the complete ingredient list and measurements.

Step by Step Instructions

Step One: Prep the vegetables

Cut the tops off the bell peppers and slice down one side to open them up. Then remove the seeds and slice the peppers into thin strips. Peel the onion and cut it in half. Then slice the onion into thin strips. Slice the garlic.

Step Two: Sauté the onion and garlic

Heat two tablespoons of olive oil in a wide pan over low to medium heat. Add the onion and cook slowly until softened and golden, about 8–10 minutes. Stir in the garlic and cook for another minute.

Onions sautéing as the first step in making Italian stewed peppers.

Step Three: Add the peppers

Add the sliced peppers to the pan. Season with a generous amount of salt and stir to coat the peppers in the oil. Cover and cook for 10 minutes, stirring occasionally.

Bell peppers were added to the onions in a large pot. The bell peppers and onions have been sliced thin.

Step Four: Simmer with tomatoes

Add the tomatoes (crushed by hand or with a spoon if using whole peeled tomatoes) and any juices. Lower the heat, and let everything simmer for 30–40 minutes without a lid. You can tell when the peperonata is ready when the peppers are soft, and the sauce has thickened to a jammy consistency. At that point, remove the pan from the heat.

Peperonata in a saucepan with crushed tomatoes added.

Step Five: Finish with herbs

Taste and adjust seasoning with salt and pepper. Just before serving, stir in fresh basil or oregano. Once plated, sprinkle the top with parsley and a spritz of lemon.

More Mediterranean Recipes with Bell Peppers and Tomatoes

Italian Ciambotta Summer Stew
Turkish Imam Bayildi
Moroccan Zaalouk
Turkish Shepherd Salad

A white bowl filled with peperonata, stewed Italian bell peppers.

Personalize this Recipe

I like to add a touch of crushed red peppers for spice.
Go Sicilian and add capers and Castelvetrano olives.
Tone down the sweetness with a tablespoon of tahini.

How to Serve Peperonata

As a side dish with grilled tofu, Greek spinach rice, or saffron risotto
Tossed into Pasta al Pesto or Lemon Pasta
On top of homemade yeast bread or focaccia bread
Wrap it in a tortilla to create a Mediterranean-style wrap sandwich

Tips for the Best Peperonata

Slowly cook the peppers and onions. This develops their natural sweetness and cannot be rushed.
Slice the peppers and onions evenly. I sometimes use a mandolin because my slices tend to be uneven.
Let the peperonata slowly simmer uncovered. This allows the water to evaporate and create a thicker sauce.

How to Store This Recipe

Peperonata tastes even better the next day as the flavors marry together. You want to store it in an airtight container in the refrigerator for up to three days. I find it is best on day two when the flavors begin to meld. However, starting on day three, the vegetables begin to break down further, and the sauce may become watery.

How Did It Go?

I hope you loved this Italian peperonata as much as I did! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.