Description
Traditional Italian Peperonata Stew is a vibrant and heartwarming dish, packed with nutrients and bursting with flavor.
Ingredients
Scale
- 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
- 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: Start by washing and slicing your bell peppers. Choose the colors you love most, as each will contribute a unique sweetness to the dish. Thinly slice the onions; their sweetness will caramelize beautifully during cooking. Lastly, either chop or crush your garlic cloves to release their aromatic flavor, and if you’re using fresh tomatoes, chop them finely as well.
- Sauté the Onions: Heat four tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced onions to the pan. Allow them to cook for about 5 to 7 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add Garlic: Add the garlic to the skillet with the onions, cooking for an additional minute – just enough time to unleash its incredible aroma.
- Introduce the Peppers: Add the sliced peppers to the skillet, stirring to coat them in the fragrant oil and onion mixture. Let them cook for about 10 minutes, stirring occasionally.
- Incorporate the Tomatoes and Seasoning: Add the chopped tomatoes along with salt and black pepper to taste. Stir thoroughly to combine all ingredients.
- Simmer to Perfection: Lower the heat and cover the skillet with a lid, allowing the stew to simmer gently for 25 to 30 minutes.
- Final Touches: Once the vegetables are tender, remove the lid, give everything a taste, and adjust the seasoning if needed. Finish with a sprinkle of freshly chopped basil or parsley.
Notes
Adjust the cooking time depending on the size of your vegetable slices. Pair Peperonata with crusty bread, quinoa, or over pasta for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 180 kcal
- Sodium: 390 mg
- Protein: 3 g