Peperonata Recipe

Name: Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 150 ml olive oil; 1 1 red bell pepper (sliced); 1 1 green bell pepper (sliced); 1 1 yellow or orange bell pepper (sliced); 1 1/2 onion (sliced); 1 2 garlic cloves (chopped); 1 tbsp dried oregano; 1 tbsp dried basil; 1 tbsp sugar; 1 salt, to taste; 1 black pepper, to taste; 1 1/2 lemon

Servings: persons

150 ml olive oil
1 1 red bell pepper (sliced)
1 1 green bell pepper (sliced)
1 1 yellow or orange bell pepper (sliced)
1 1/2 onion (sliced)
1 2 garlic cloves (chopped)
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp sugar
1 salt, to taste
1 black pepper, to taste
1 1/2 lemon

1
Chop the garlic very finely.
2
Slice the peppers and the onion in very thin slices.
3
Remove the seeds and the veins of all bell peppers.
4
Heat the oil in a large pan/wok.
5
When hot, add the onion and sprinkle salt; cook until it gets a golden color.
6
Add the bell peppers, stir and saute for about 10 minutes.
7
The thinner the slices the quicker they'll cook.
8
They should be 'al dente' cooked on the exterior but a bit crunchy in the interior.
9
Add the garlic, stir and saute for 3 more minutes until the garlic pieces dissolve.
10
Add the sugar, the dried oregano and a bit more of salt.
11
Stir and cook for 1 more minute.
12
Turn of the heat, add the dried basil, sprinkle black pepper and add a bit of lemon juice just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 150 ml olive oil, 1 1 red bell pepper (sliced), 1 1 green bell pepper (sliced), 1 1 yellow or orange bell pepper (sliced), 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.

Peperonata

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