Peperonata Recipe

Name: Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Red Bell Peppers (or Combination With Yellow And Orange); 1 whole Yellow Onion; 3 Tablespoons Butter; 2 Tablespoons Olive Oil; 2 pinches Salt; 2 pinches Ground Pepper; 1/4 cups Lime Juice (about 2 Small Limes); 2 Tablespoons Sugar; 1 teaspoon Lime Zest; 1 Tablespoon Fresh Herbs (your Choice - Thyme, Basil, Mint, Oregano)

Servings: persons

1
Wash, stem and seed the peppers.
2
Cut them in julienne fashion or in squares (this is really up to you, I like the long strings).
3
Peel the onion and slice thinly.
4
In a deep frying pan over moderate-high flame, melt the butter and olive oil together for about 2-3 minutes just to the point where the butter is foamy (dont let the butter burn).
5
Add the onions and peppers.
6
Add a bit of salt and pepper at this point and cook another 2-3 minutes.
7
Pour in the lime juice, stir and cover.
8
This will help sweat the peppers and coat them with the acidity of the lime juice.
9
Leave for about 2-3 minutes.
10
Uncover, add the sugar and stir.
11
At this point, you can see a bit of sauce at the bottom of the pan.
12
If the dish is a bit dry, you can add a bit more olive oil and butter.
13
(About 1 tablespoon of each).
14
Lower the heat to low flame and cook until the peppers are soft, about 12 minutes or so.
15
The last step is to add your choice of herbs to the cooked peperonata.
16
I always tend to use basil or thyme which pairs nicely with the freshness of the lime.
17
I also add the lime zest as well at this stage.
18
Pour into a serving platter, and set aside.
19
The dish is usually served lukewarm.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole Red Bell Peppers (or Combination With Yellow And Orange), 1 whole Yellow Onion, 3 Tablespoons Butter, 2 Tablespoons Olive Oil, and more.

Yes, Peperonata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peperonata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions