Peperonata is a humble classic of Italian cucina povera: bell peppers stewed with onion, garlic, and bay leaves, created to make the most of the summer harvest. Serve it hot or at room temperature, when the flavors have settled.
Info
- Difficulty: Easy
- Total time: 1 hour 30 minutes
- Servings: 2 people
Ingredients
- Bell peppers (red, yellow, and green): 14 oz (400 g)
- Tomato pulp / chopped tomatoes: 10.5 oz (300 g)
- Onion: 100 g – 1 small onion
- Garlic: 1 clove
- Bay leaves: 2 leaves
- Olive oil: as needed
- Fine salt and freshly ground black pepper: to taste
Step-by-Step Instructions
- Pour a generous drizzle of olive oil into a large skillet, add the finely diced onion and garlic along with the bay leaves, and sauté over moderate heat until soft and fragrant.
- Wash the bell peppers, remove the seeds and white inner ribs, cut them into strips, and season them with a pinch of salt and pepper.
- Add the peppers to the skillet and cook over high heat for about 10 minutes, stirring frequently to let them absorb the flavors.
- Pour in the tomato pulp, season with a bit more salt, and stir well.
- Reduce the heat to low-medium, cover, and let it simmer gently until the peppers are beautifully tender.
... and now, let's enjoy!
Tips
Let the peperonata rest for at least 30 minutes before serving; it tastes even better at room temperature when the flavors have settled.
Additional Info
Bell peppers were first brought to Europe from South America by Spanish explorers. In Italy, peppers quickly became a highly prized vegetable, enjoyed in both sweet and spicy varieties. Peperonata itself originated as a humble dish of Italian peasant cuisine (cucina povera), created to make the most of the abundant summer pepper harvest. While deeply rooted in Central and Southern regions like Lazio and Campania, it is now loved and prepared all over Italy.
Substitutions & Variations
The recipe changes significantly from household to household. Some cooks add potatoes, while others prefer a sweet-and-sour (agrodolce) twist by adding a splash of vinegar and sugar. Other variations enrich the dish with black olives or capers.
- Stuffed Peppers: Baked in the oven and filled with rice, meat, or local cheeses.
- Peperone Crusco: A unique specialty from the Basilicata region, where a specific sweet pepper is sun-dried and then quickly fried until intensely crunchy.
Serving Suggestions
Peperonata can be enjoyed both hot and at room temperature, making it an incredibly versatile side dish (contorno). It pairs perfectly with grilled meats, fish, or simply spooned over crusty bread—especially during the warm summer months when bell peppers are at their seasonal peak.
