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sauteed peppers and onions to make peperonata in a pan with a wooden spoon in pan.
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Authentic Peperonata Recipe

This Authentic Peperonata Recipe is made by slowly cooking bell peppers, onions, and tomatoes until sweet and sticky. A touch of vinegar brings a bright flavor, while oregano and garlic round out the savory flavors.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Italian
Diet: Halal, Low Lactose, Vegan, Vegetarian
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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).
    sliced onions being sauteed in a pan.
  • 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.
    garlic added with onions ans sauteed.
  • Next, add the 1 pound red bell peppers (sliced) and continue to stir fry for 8-10 minutes.
    seared onion and pepper in a pan.
  • 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.
    regano, sugar, and black pepper added over seared peppers.
  • 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.
    seared pepper and onion in a pan to make Peperonata.
  • 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.
    cooked pepper and onion in a pan.
  • Taste and adjust salt and pepper. Serve warm and Enjoy.
    spoonful of Peperonata over skillet.

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

Calories: 196kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 315mg | Potassium: 588mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3879IU | Vitamin C: 156mg | Calcium: 41mg | Iron: 2mg