Peperonata is a simple dish of stewed bell peppers, onion and tomatoes – so basic but so, so delicious. If you’ve ever wondered why they’re called sweet bell peppers, you’ve never tried peperonata. The longer and slower you stew them, the sweeter and silkier they become, almost surprisingly so. I certainly never knew that bell peppers could taste so good!
Beautiful multi-coloured bell peppers are at their peak right now and there’s probably no better way to highlight peppers at their seasonal best than this peperonata recipe which requires only five main ingredients.
The other beauty of this recipe is how versatile it is. Peperonata can be served as a starter, main dish or side; atop pasta, rice or chickpea flour pizza; to accompany mushroom arancini; or in a sandwich, burger or pita (it would be great with falafel). But my favorite way to eat it is simple: piled on a thick slice of crusty bread.
I can think of no better end-of-summer meal than a big bowl of hearty vegetarian pasta fagioli with a side of deliciously sweet stewed bell peppers and thick crusty bread, yum!
Most recipes for peperonata I’ve seen have used only red and yellow peppers. I like to advocate eating the rainbow so I picked up a pepper of each colour, including a purple one which I saw for the first time in the market this year.
I turns out that purple peppers lose all their colour and turn white when slowly stewed for an hour, so don’t bother using them for this recipe. Choose whatever colour of pepper your heart desires.
Cooking time is also up to you. Stewed peppers are sweeter and with a more concentrated flavour the lower and slower they are cooked. I had time to leave my in the pot over medium heat for almost an hour and a half, but if you don’t have the time to spare, you can crank the heat a bit and stew them for about 40 minutes.
Amount Per Serving: Calories: 202Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 93mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 3g