🫑 Peperonata
Peperonata is an Italian dish of sweet bell peppers slowly stewed with onion, tomato and garlic in olive oil until soft and silky. Red and yellow peppers give it a bright colour and natural sweetness, balanced by the gentle acidity of tomato. It is served warm or at room temperature as a side dish, a topping for grilled meat or simply with bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 bell peppers (red and yellow), cut into strips
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 300 g ripe tomatoes, chopped
- 3 tbsp olive oil
- Salt and pepper
- Basil leaves to finish
Method
- Warm the olive oil in a wide pan and soften the onion for 5 minutes.
- Add the garlic and peppers, cover and cook for 15 minutes, stirring now and then.
- Add the tomatoes, season and simmer uncovered for 15–20 minutes until the peppers are very soft.
- Finish with basil and serve warm or at room temperature.
How to make it lighter
- Use 1–2 tbsp olive oil and a lid to steam the peppers: 1 tbsp oil ≈ 120 kcal.
- Serve it with grilled chicken for a light, filling plate.
- A larger portion of peperonata in place of starchy sides keeps the meal low in calories.
History
Peperonata is a home-cooking staple across Italy, especially in the south and in Sicily, with regional versions that add vinegar, capers or olives. It has no single documented origin and is today a common contorno, or vegetable side, on Italian tables.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →