Traditional Peperonata, Peppers and Onions stewed in the Italian Style

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author whatsmickeycooking


  • 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


  1. 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

  2. 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.

  3. 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 

  4. Serve hot, or at room temperature

    Traditional Peperonata, Peppers and Onions Stewed Italian Style