Sweet Pepper and Fig Peperonata Recipe

Name: Sweet Pepper and Fig Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried black Mission figs, halved lengthwise; 2 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil; 4 assorted bell peppers, sliced 1/2 inch thick; 1 red onion, sliced 1/4 inch thick; 1 large garlic clove, smashed; 1 cinnamon stick, broken in half; One 2-inch strip of lemon zest; Salt; 1/4 cup dry white wine; 1/4 cup water; 1 thyme sprig; 2 tablespoons chopped basil; 1 teaspoon chopped marjoram

Servings: persons

12 dried black Mission figs, halved lengthwise
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
4 assorted bell peppers, sliced 1/2 inch thick
1 red onion, sliced 1/4 inch thick
1 large garlic clove, smashed
1 cinnamon stick, broken in half
One 2-inch strip of lemon zest
Salt
1/4 cup dry white wine
1/4 cup water
1 thyme sprig
2 tablespoons chopped basil
1 teaspoon chopped marjoram

1
In a shallow bowl, toss the figs with 1 tablespoon of the balsamic vinegar.
2
In a large saucepan, heat 2 tablespoons of the olive oil.
3
Add the bell peppers, onion, garlic, cinnamon and lemon zest, season with salt and cook over moderately high heat for 3 minutes.
4
Add the wine and cook for 1 minute.
5
Add the water and thyme, cover and cook until the peppers are tender, 10 minutes.
6
Add the figs and cook for 2 minutes.
7
Remove from the heat.
8
Discard the garlic, cinnamon, lemon zest and thyme.
9
Transfer to a bowl and let cool slightly, then stir in the basil, marjoram and the remaining 1 tablespoon of vinegar and 2 tablespoons of oil.
10
Season with salt.
11
Serve warm or at room temperature.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 12 dried black Mission figs, halved lengthwise, 2 tablespoons balsamic vinegar, 1/4 cup extra-virgin olive oil, 4 assorted bell peppers, sliced 1/2 inch thick, and more.

Yes, Sweet Pepper and Fig 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.

Sweet Pepper and Fig Peperonata

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