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Bell pepper stew (italian peperonata)

Hi foodie friend, it's good to have you back 🙂 I'm introducing myself today with a summer classic! italian peperonata. Sweet, soft and tasty with a strong summer flavor. And you know what the best part is? You can't miss it, because the recipe for this peperonata is very simple. You just need to follow a few simple steps that will make it perfect.

Let's get into it!

How do you make peperonata?

ALT! A little premise. I am not an expert on peperonata. But let me give you some tips that help me make my peperonata delicious.

  1. Onion is Queen!
    I will never repeat it enough! Use lots of onion!!! For this recipe for peperonata I recommend using at least one large onion (white or red). If you only have small onions don't worry, use a larger amount!
  2. Be patient!
    That's right-like all good things, it takes patience. The peppers in your peperonata will need to cook for a long time to release all the flavors and reach a soft texture.
  3. Choose yellow and red peppers over green ones
    To achieve the characteristic sweet flavor of peperonata, it is best to use a few green peppers. As you can see in the photo, I used only one green one.
  4. Have a good tomato puree!
    Sure, your peperonata will be good with any passata. But we both knowə that the result won't be quite the same. In any case, don't let the can of cheap passata you have in your kitchen be what stops you from trying this peperonata recipe! (I use it a lot myself lol)

Now that you have all the info you just have to get to work! Have fun in the kitchen :)

Bell pepper stew

Prep Time15 minutes
Cook Time1 hour
Course: Aperitif, dinner, Lunch, sauce
Cuisine: Italian, Mediterranean
Diet: Low Calories, Low Fat, Vegan, Vegetarian
Keyword: summer, peppers, tomato
Servings: 4 servings
Author: LuvveLovesFood
Cost: low


  • 6 bell peppers Prefer yellow and red ones because they are sweeter
  • 300 ml 5.29 oz tomato sauce
  • 1 large white onion
  • 2 cloves garlic
  • as needed salt & pepper


  • Remove the seeds from the peppers and cut them into approx. 4-5mm strips.
  • Dice the onion and brown it in a nonstick pan with plenty of olive oil.
  • Add the garlic and then the peppers.
  • Let the peppers brown for at least 20 minutes or until they are well wilted.
  • At this point add the tomato puree and mix well with a ladle.
  • Turn the heat down to low, add approx. 150 ml water and cover the pot with a lid.
  • Let your peperonata cook for at least 30 minutes.
  • Remove from heat, let it rest for 5-10 minutes and enjoy it on bread, with rice or pasta.

If you liked this peperonata recipe

If you liked this recipe, I think I have something else for you! Here you will find a list of some of my recipes full of vegetables and flavours:

I'll see you at the next recipe!

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