Peperonata Recipe

Name: Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons extra virgin olive oil; 4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into 1/2-inch-wide strips; 1 large red onion, thinly sliced; 2 garlic cloves, finely chopped; 1 teaspoon dried oregano; 1/4 teaspoon crushed hot red pepper; 3 tablespoons bottled capers, rinsed and drained; 1 tablespoon red wine vinegar; 1 teaspoon sugar; Salt

Servings: persons

2 tablespoons extra virgin olive oil
4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into 1/2-inch-wide strips
1 large red onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1/4 teaspoon crushed hot red pepper
3 tablespoons bottled capers, rinsed and drained
1 tablespoon red wine vinegar
1 teaspoon sugar
Salt

1
Heat the oil in a large skillet over medium heat.
2
Add the bell peppers and onion and cover.
3
Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
4
Uncover and reduce the heat to medium-low.
5
Cook, stirring occasionally, until the peppers are very tender but hold their shape, about 30 minutes.
6
Stir in the garlic, oregano, and hot red pepper and cook until the garlic gives off its aroma, about 1 minute.
7
Stir in the capers, vinegar, and sugar and cook for 1 minute to blend the flavors.
8
Season to taste with salt.
9
Cool completely.
10
(The peperonata can be prepared up to 1 week ahead, cooled, covered, and refrigerated.)
11
Serve at room temperature.

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 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into 1/2-inch-wide strips, 1 large red onion, thinly sliced, 2 garlic cloves, finely chopped, 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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