5.0 from 30 votes
Peperonata Recipe
Peperonata is a rustic Italian recipe with tender bell peppers stewed low and slow in olive oil with onion, tomato and garlic, a perfect app or pasta sauce. Learn how to make classic Italian peperonata.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 141 kcal
Course:
Main Course , Appetizer , Condiments
Cuisine:
Italian
Ingredients
- ¼ cup olive oil
- 4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
- 2 pounds plump tomatoes blanched, peeled and chopped(and seeded, if desired – canned works great, too)
- 1 medium onion sliced (white or yellow)
- 4 cloves garlic chopped
- salt and pepper to taste
- Basil leaves for serving
- Spicy pepper flakes and balsamic vinegar for serving optional
Instructions
- Add the olive oil to a large pan and heat it through to medium-low.
- Add the peppers, tomatoes, onion and garlic.
- Season with salt and pepper and stir.
- Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.
- Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.
Cup of Yum
Nutrition Information
Calories
141kcal
(7%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
11mg
(0%)
Potassium
560mg
(16%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
3745IU
(75%)
Vitamin C
124mg
(138%)
Calcium
29mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 141
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3745IU | 75% |
| Vitamin C | 124mg | 138% |
| Calcium | 29mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.