Peperonata- Italian Sweet Peppers Recipe
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5.0
6 reviews
Excellent
Peperonata- Italian Sweet Peppers Recipe
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Discover the vibrant flavors of peperonata - This classic Italian sweet peppers recipe is a fantastic veggie side dish for any occasion.
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Ingredients
- 4 mixed bell peppers see notes*
- Handful fresh basil leaves
- 1 14.5 oz canned tomatoes see notes*
- 1 medium red onion
- 4 tablespoon extra-virgin olive oil
- 4 tablespoon white vinegar
- 2 tablespoon sugar
- sea salt and freshly-cracked black pepper
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Instructions
- Place the sliced onion in a pan with the extra virgin olive oil and soften over medium heat, being careful to lower the heat as soon as the onion browns.
- Add the sliced peppers and stir fry them for 2 minutes, then cover the pan with a lid and cook over medium-low heat for 10 minutes.
- Add the chopped canned tomatoes and their juice (optional), a few basil leaves and a ladle of warm water. Cover the pan with a lid, and cook over medium-low heat for 20 minutes.
- Pour in the vinegar and sugar, season to taste, and cook all the ingredients for 2 minutes on high heat, to let the vinegar evaporate.
- Remove the pan from the heat and transfer the peperonata to a serving plate. Top with more fresh basil and serve straight away or at room temperature.
Notes
- How to prepare the bell peppers:
- Peel: This is optional, but if you like you can peel the bell pepper skin off with a potato peeler.
- Cut off the top: Use a sharp knife to slice off the stem end of the pepper. This will create a flat surface for easier slicing.
- Remove the core and seeds: Cut the pepper in half horizontally, and remove the core, seeds and white membrane.
- Slice the pepper: Once the core and seeds are removed, lay the pepper flat on the cutting board and cut into strips.
- How to prepare the tomatoes:
- How to store peperonata:
- This is one of those dishes that tastes even better the next day.
- Store leftovers in an airtight container, and refrigerate for up to 3 days.
- You can also freeze it for up to 1 month, and thaw it in the refrigerator overnight before use.
- Peel: This is optional, but if you like you can peel the bell pepper skin off with a potato peeler.
- Cut off the top: Use a sharp knife to slice off the stem end of the pepper. This will create a flat surface for easier slicing.
- Remove the core and seeds: Cut the pepper in half horizontally, and remove the core, seeds and white membrane.
- Slice the pepper: Once the core and seeds are removed, lay the pepper flat on the cutting board and cut into strips.
- Canned tomatoes: half them horizontally, and discard their seeds and juice, then cut them into cubes. Feel free to add the canned juices for a more saucy peperonata.
- Fresh tomatoes: blanch the tomatoes by immersing them in boiling water for about 30 seconds, then peel the skin off, discard their seeds and juice, and cut them into cubes.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
7mg
(0%)
Potassium
293mg
(8%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
3727IU
(75%)
Vitamin C
154mg
(171%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 7mg | 0% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 3727IU | 75% |
| Vitamin C | 154mg | 171% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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