Best 4 Peperonata Peppers Tomatoes Onions Recipes

**Peperonata: A Sweet and Savory Italian Dish to Delight Your Palate**

Peperonata is a traditional Italian dish that captures the essence of summer with its vibrant colors and flavors. Originating from the southern regions of Italy, this delectable dish showcases the perfect harmony of sweet bell peppers, juicy tomatoes, and aromatic onions. Peperonata is a versatile dish that can be enjoyed as an appetizer, a side dish, or even as a main course. It is often paired with grilled meats, fish, or simply served with crusty bread for a satisfying meal. This article presents a collection of Peperonata recipes that will tantalize your taste buds and transport you to the heart of Italy. From classic Peperonata to unique variations with added ingredients like zucchini, olives, and capers, these recipes offer a delightful culinary journey for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

PEPERONATA (SAUTéED PEPPERS AND ONIONS)

Peperonata (Sautéed Peppers and Onions) image

Peperonata or Sautéed Peppers and Onions - Italian bell pepper, onion, tomato sauté, with garlic, ground oregano, and fresh basil. An easy summer side dish.

Provided by Elise Bauer

Categories Side Dish Quick and Easy Bell Pepper Italian Onion Tomato

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
1 large onion, sliced into half-moons
4 garlic cloves, sliced thin
1 tablespoon dried oregano
1 tablespoon sugar
4-5 Roma or other plum tomatoes, seeded and diced
Salt and pepper to taste
1/2 cup fresh basil, leaves torn roughly
Lemon juice

Steps:

Sauté the onions: Heat olive oil in a large sauté pan on medium high heat. When the oil is shimmering, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
Add the peppers: Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente-cooked, but with a little crunch left in them.
Add the garlic: Add the garlic, and sauté another 1-2 minutes.
Add salt, sugar, oregano: Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute.
Add the diced tomatoes: and cook just one minute further.
Add basil, black pepper, lemon juice: Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

Nutrition Facts : Calories 134 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

PEPERONATA RECIPE

Peperonata Recipe image

Peperonata is a rustic Italian recipe with tender bell peppers stewed low and slow in olive oil with onion, tomato and garlic, a perfect app or with pasta. Learn how to make classic Italian peperonata.

Provided by Mike Hultquist

Categories Appetizer Main Course sauce

Time 40m

Number Of Ingredients 8

Ingredients

¼ cup olive oil
4 large bell peppers (sliced into strips (red is best, but you can use orange or yellow as well))
2 pounds plump tomatoes (blanched, peeled and chopped(and seeded, if desired - canned works great, too))
1 medium onion (sliced (white or yellow))
4 cloves garlic (chopped)
Salt and pepper to taste
Basil leaves for serving
Spicy pepper flakes and balsamic vinegar for serving (optional)

Steps:

Add the olive oil to a large pan and heat it through to medium-low.
Add the peppers, tomatoes, onion and garlic.
Season with salt and pepper and stir.
Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you'd like your peperonata.
Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you'd like a bit of extra flavor and heat.

Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Stewed Peppers with Tomatoes, Onions and Garlic image

There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

PEPERONATA ( PEPPERS , TOMATOES , ONIONS)

Peperonata ( Peppers , Tomatoes , Onions) image

Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with "hors- d'oeuvres" and hot with roast or grilled chicken , lamb or pork This really tastes like candy.

Provided by mozarth622

Categories Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 large red bell peppers
3 large green bell peppers
4 -5 tablespoons olive oil
1 cup of diced onion
2 -3 garlic cloves, minced
2 bay leaves
1 lb of ripe tomatoes, cut in quarters (I use Italian tomatoes Manzano)
salt & freshly ground black pepper

Steps:

Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
Add the bell peppers; cover and cook 10 minutes.
TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
Uncover and mix occ. until sauce reaches the desired thickess.

Nutrition Facts : Calories 215.5, Fat 14.3, SaturatedFat 2.1, Sodium 13.6, Carbohydrate 22.1, Fiber 6.5, Sugar 12.8, Protein 3.7

Tips:

To save time, use pre-sliced onions and chopped tomatoes.
If you want a smokier flavor, roast the peppers over an open flame or under a broiler before slicing them.
Bell peppers of different colors will give your peperonata a more vibrant look.
Add some chopped olives or capers for a briny flavor.
If you like spicy food, add a pinch of red pepper flakes or a chopped chili pepper.
Serve peperonata as an appetizer, side dish, or main course.
Peperonata can be stored in the refrigerator for up to 3 days.

Conclusion:

Peperonata is a versatile and delicious dish that can be enjoyed in many different ways. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. Whether you serve it as an appetizer, side dish, or main course, peperonata is sure to be a hit. So next time you're looking for a quick and easy recipe, give peperonata a try. You won't be disappointed!