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This Authentic Peperonata Recipe is made by slowly cooking bell peppers, onions, and tomatoes until sweet and sticky. A touch of vinegar adds brightness, while oregano and garlic round out the savory flavors.
This classic Italian dish of stewed peppers really doesn’t need many ingredients, but tastes incredible. The peppers are the star of the show here, cooked low and slow until soft to release their natural sweetness. This is a great side dish to serve with grilled Lemon chicken or fish, or spoon it over thick slices of Italian focaccia with ricotta for a flavorful appetizer.
For more veggie-centered sides, try my Pico de Gallo or Homemade Muhammara.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make this authentic Peperonata recipe. The full quantities are listed on the recipe card further down the post.
- Red bell peppers: These are the sweetest of the bell peppers and are essential for an authentic peperonata. You can mix in orange or yellow bell peppers for a less-sweet version, but make sure to include some red.
- Extra-virgin olive oil: Has a peppery flavor that pairs so well with the Italian flavors in this dish. Avocado oil works great too.
- Yellow onion: Adds a layer of savory flavor and some mild sweetness. You can swap it out for a couple of shallots, if preferred.
- Garlic: I use fresh garlic for the best flavor. You can use pre-chopped garlic to speed up prep.
- Pureed tomatoes: You want fresh, pureed tomatoes (not tomato paste), also known as passata. Canned, chopped, or whole tomatoes can also be used, just puree them with a stick blender first.
- White wine vinegar: A touch of acidity is essential to balance the sweetness of the peppers in peperonata. Red wine vinegar, apple cider vinegar, or lemon juice will also work.
- Oregano: I like to use fresh oregano here for its bright flavor. However, dried oregano works great in a pinch.
- Kosher salt and black pepper
- Cane sugar: To balance the tomatoes’ acidity, you may need to add a little sugar. This is optional, so taste the peperonata first before deciding whether to add it.
How to Make This Authentic Peperonata Recipe
Step 1: In a large skillet over medium heat, add the oil and sliced onions.
Step 2: Using a wooden spoon, stir the onions and cook them gently over medium heat. Continue cooking the onions until they begin to soften, about 5 minutes. Add in the minced garlic and cook for another 2-3 minutes until the onions are soft.
Step 3: Next, add the sliced bell peppers and continue to stir-fry for 8-10 minutes.
Step 4: Then, pour in tomato puree with the salt, pepper, and oregano. Stir to combine and cover the pan or skillet. Lower the heat to low and let it simmer gently for 30 minutes. Stir occasionally to prevent it from sticking to the pan.
Step 5: Uncover and add the vinegar and sugar. Mix to combine, then let it continue to simmer for another 8-10 minutes, or until the sauce thickens and the bell peppers are soft and tender.
Step 6: Taste and adjust salt and pepper. Serve warm and enjoy.
Variations & Tips
- Cook low and slow: Be careful not to burn the onions or peppers. Maintain a medium to low temperature.
- Slice the bell peppers evenly: Depending on how thin you slice them, the cooking time will vary. Aim for soft pepper, but not so soft that they are mushy.
- Pureed tomatoes create a smooth sauce: Using them allows them to simmer evenly into the bell peppers, creating the perfect texture.
- Balance the acidity: Adding a touch of sugar is optional but sometimes necessary to offset the tomatoes’ acidity.
- Avoid using green peppers: I prefer using red bell peppers, but you may also use a mix of orange and yellow. Be sure to include red bell peppers, too.
- Cover the pan: Covering with a lid allows the peppers to steam, preventing them from burning while softening evenly.
- Try adding chopped anchovies or capers for a savory, salty hit.
- Stir in fresh basil or fresh oregano just before serving for a bright, herbal flavor.
- Peperonata gets better when it sits overnight in the fridge.
Common Questions
Peperonata is an Italian dish of stewed bell peppers, cooked slowly in plenty of olive oil with tomato, garlic, and onion.
Avoid using green bell peppers for peperonata. They have a slightly bitter, grassy flavor, which is undesirable in this dish. Red, yellow, and orange bell peppers can be used as they provide the dish with its signature sweet, aromatic flavor.
Yes. In fact, the flavor often gets even better after it sits for a few hours or overnight. Simply store it in the refrigerator and reheat gently before serving.
Peperonata can be served warm or at room temperature. It pairs well with grilled chicken, fish, steak, crusty bread, or spooned over pasta and grains.
Storing & Reheating
- Storing: Allow the peperonata to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months, thawing overnight in the fridge before using.
- Reheating: While peperonata is delicious served cold or at room temperature, you can also serve it warm. To reheat, stir in a skillet with a splash of water over a medium-low heat until piping hot.
- Freezing: Yes, it freezes well. Let it cool completely, store it in a freezer-safe container, and freeze it for up to 2 months.
More Recipes Using Bell Peppers
- Stuffed Peppers with Beef
- Steak & Pepper Kabobs
- Bell Pepper Nachos
- Authentic Shrimp Fajitas
- Buffalo Chicken Stuffed Peppers
- Steak Fajitas
- Turkey Stuffed Peppers
- Sweet & Sour Vegetable Stir Fry
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Authentic Peperonata Recipe
Ingredients
- 1 pound red bell peppers, seeded, stemmed, and julienned
- ¼ cup extra virgin olive oil, or avocado oil
- 1 large yellow onion, or 2 small, thinly sliced
- 4 garlic cloves, minced
- 1 cup pureed tomatoes, canned or fresh
- 1 teaspoon white wine vinegar, or red wine vinegar
- 1 sprig fresh oregano, or 1 tsp dried
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cane sugar, optional to balance out acidity
Instructions
- In a large skillet over medium heat, add the ¼ cup extra virgin olive oil and 1 large yellow onion (sliced).
- Using a wooden spoon stir the onions and cook them gently over medium heat. Continue to cook the onions until they begin to soften for about 5 minutes. Add in the 4 garlic cloves (minced) and cook for another 2-3 minutes until the onions are soft.
- Next, add the 1 pound red bell peppers (sliced) and continue to stir fry for 8-10 minutes.
- Then, pour in 1 cup pureed tomatoes with the ½ teaspoon Kosher salt, ¼ teaspoon ground black pepper, and 1 sprig fresh oregano. Stir to combine and cover the pan or skillet.
- Lower the heat to low and let it simmer gently for 30 minutes. Stir occasionally now and then to prevent it from sticking to the pan.
- Uncover and add in the 1 teaspoon white wine vinegar and ½ teaspoon cane sugar. Mix to combine and let it continue to simmer for another 8-10 minutes or until the sauce thickens and the bell peppers become soft and tender.
- Taste and adjust salt and pepper. Serve warm and Enjoy.
Notes
Storage & Reheating:
- Storage: Allow the peperonata to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months, thawing overnight in the fridge before using.
- Reheating: While peperonata is delicious served cold or at room temperature, you can also serve it warm. To reheat, stir in a skillet with a splash of water over a medium-low heat until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
