Traditional Peperonata, Peppers and Onions Stewed Italian Style, just in time. Now is a perfect time to add this traditional recipe to your list of basics. Peperonata, a fantastic dish using seasonal garden and market ready fresh peppers.
The peppers are sliced along with either red or sweet white onions, sautéed with garlic in olive oil. To give this dish a summer flair, I like to add handful of chopped basil while stewing, so colorful!
This is one of my “basic” recipes since Peperonata can be used as a foundation for so many dishes. I love using it as a bruschetta topping or mixed with Parmesan cheese as a topping for pasta.
Serve these stewed peppers with onions as a side dish, delicious hot, but even better at room temperature. Peperonata can also be served alongside cheeses and salami in an antipasto platter, so many options!
A staple in the Italian kitchen, Traditional Peperonata, Peppers and Onions Stewed Italian Style, Let’s cook!
Traditional Peperonata, Peppers and Onions stewed in the Italian Style
- 2 large Red Bell Peppers
- 2 large Yellow Bell Peppers
- 2-3 medium Yellow or Red onions
- 3 cloves Garlic
- 3 tbls Extra virgin olive oil
- 6-8 Plum tomatoes, ripe 2 1/2-3"
- handful Fresh basil leaves
- Sea salt and fresh ground pepper to taste
Cut the peppers in half, core and slice in strips about 1/4-1/2" wide.
Peel the onions, cut them in half and slice lengthwise
Cut the tomatoes into chunks
Chop or tear the basil leaves into pieces
Peel and smash the garlic cloves
Pour the olive oil into a non-stick large wok style skillet, add the garlic, on a medium lively heat, lightly brown the garlic.
Carefully add the peppers, onions, tomatoes, basil, salt and pepper, to the hot garlic and oil, cover and cook, stirring occasionally. When the peppers start to soften take the lid off and continue to cook until all the vegetables soften and most of the liquid from the vegetables starts to reduce. Readjust the salt and pepper
Serve hot, or at room temperature
Try my other recipes using peppers!