Peperonata is a vibrant, flavorful dish that showcases the best of summer produce and warms your heart with its rich Italian flavors.

1

Begin by washing and preparing the vegetables. Cut the bell peppers into strips and slice the onion thinly.

2

In a large skillet, heat 4 tablespoons of olive oil over medium heat.

3

Once the oil is hot, add the sliced onion and cook for about 5 minutes until it becomes translucent, stirring occasionally.

4

Add the garlic, cooking for an additional minute until fragrant.

5

Now add the bell peppers to the skillet. Sauté for about 10 minutes until they soften, stirring regularly.

6

Add the canned tomatoes, salt, black pepper, and red wine vinegar to the skillet. Stir everything together.

7

Reduce the heat to low and let the mixture simmer uncovered for about 20-25 minutes, allowing the flavors to meld. If it thickens too much, add a splash of water.

8

Towards the end of cooking, tear fresh basil leaves and add them to the stew. Give it a gentle stir and let it cook for another 5 minutes.

9

Once done, taste and adjust seasonings as desired before serving.

4

• Incorporate protein by adding chickpeas or cooked sausage for a heartier meal.
• Mix in some olives for a salty bite that complements the sweetness of the peppers.
• Use it as a topping for grilled fish or chicken for a delightful twist.

• Use a variety of colored bell peppers for a more visually appealing dish.
• Let it sit for a bit before serving; Peperonata often tastes even better the next day as the flavors deepen.
• Pair with crusty bread to soak up the delicious juices.

• fat: 11 grams
• fiber: 3 grams
• protein: 3 grams
• calories: 150
• carbohydrates: 11 grams

Peperonata is low in calories but rich in vitamins and antioxidants from the peppers and tomatoes, supporting overall health.

• Easy Peperonata: Italian Peppers Recipe - She Loves Biscotti
• Peperonata (Red Pepper Stew) Recipe on Food52
• Sweet Pepper Stew (aka Peperonata) - MJ's Kitchen