Peperonata is a side dish from southern Italy that features sweet summer bell peppers cooked down in plenty of olive oil until they’re meltingly soft. It’s so simple, it belongs in our collection of easy Summer Recipes.
Peperonata pepper and onion stew is a very tasty summer side dish that is ideal to pair with delicate meats or fish. There is also a regional Umbrian variant of peperonata, a homemade and very genuine recipe: the “bandiera” or flag. But peppers are loved all over the country, and the way this summer dish is prepared varies from place to place. Perfect on hot bruschetta, peperonata is even good served as a sauce in pasta!
Peperonata is an traditional Italian stew of onions and sweet peppers. A versatile dish that can be served either hot or cold, on its own, with meat or even as a pasta sauce.
Peperonata can be stored for 2-3 days in the refrigerator in an airtight container.
Freezing is not recommended.
You can replace the tomato puree with the same amount of ripe tomatoes if you prefer.
You can flavor it with fresh basil or parsley!