Description
Traditional Italian Peperonata Stew is a flavorful and comforting vegetable dish made with sweet bell peppers, onions, tomatoes, garlic, and olive oil. This classic slow-simmered stew highlights the natural sweetness of the vegetables, enhanced with a splash of red wine vinegar and fresh herbs, making it a versatile side or main dish perfect for any season.
Ingredients
Scale
Vegetables
- 3 large bell peppers (red, yellow, or orange), sliced into thin strips
- 2 medium onions, peeled and thinly sliced
- 2–3 garlic cloves, chopped or crushed
- 2 large tomatoes, finely chopped, or 240 g canned chopped tomatoes
Other Ingredients
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional)
Instructions
- Prepare the vegetables: Wash and thinly slice the bell peppers. Peel and slice the onions. Chop or crush the garlic cloves. If you are using fresh tomatoes, chop them finely.
- Sauté the onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5 to 7 minutes, stirring occasionally, until they become soft and translucent.
- Add garlic: Stir in the chopped or crushed garlic and cook for an additional minute to release its aroma, being careful not to burn it.
- Cook the bell peppers: Add the sliced bell peppers to the skillet, stirring to coat them evenly in olive oil. Cook for 10 minutes, stirring occasionally, until they soften slightly.
- Add tomatoes and seasoning: Incorporate the chopped tomatoes (or canned tomatoes) along with salt and black pepper to taste. Stir well to combine all ingredients.
- Simmer the stew: Cover the skillet and reduce the heat to low. Let the mixture simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have fully melded.
- Finish and serve: Remove the lid and taste the peperonata, adjusting seasoning as needed. Add a splash of red wine vinegar if desired, and sprinkle with freshly chopped basil or parsley before serving.
Notes
- Use a mix of colorful bell peppers for a vibrant presentation and varied flavor.
- Red wine vinegar adds a pleasant tang, but it’s optional based on your taste preference.
- The stew can be served warm or at room temperature, making it a great make-ahead dish.
- Peperonata pairs well as a side dish to grilled meats, fish, or crusty bread.
- For a richer flavor, let the stew rest for a few hours or overnight to allow the flavors to deepen.
