QiMeal
Peperonata
Peperonata · ready in 1 h · 4 servings · 207 kcal per serving · easy · 7 ingredients
Peperonata is a Central and Southern Italian stew of sweet peppers, onion, and tomato, silky with olive oil and good warm or cold.
- Prep
- 15 min
- Cook
- 43 min
- Total
- 1 h
- Serves
- 4
- kcal
- 207
- Difficulty
- easy
Ingredients · 4 servings
- 800 gBell pepper, seeded and sliced
- 180 gOnion, thinly sliced
- 500 gTomato, chopped
- 12 gGarlic, minced
- 45 gOlive oil
- 6 gBasil, torn
- 6 gSalt
Equipment
stovetop, knife, cutting board, heavy pan, wooden spoon, mixing bowl, measuring spoon, lid, serving dish, serving spoon
Instructions
- Prepare Ingredients
Gather the measured ingredients, knife, board, heavy pan, wooden spoon, bowl, and measuring spoons before cutting the vegetables. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Slice Vegetables
Slice the peppers into wide strips, cut the onion into thin slices, chop the tomato, mince the garlic, and tear the basil leaves. · 10 min
What to look for: Vegetables are cut evenly and kept in separate piles.
- Soften Onion
Heat the olive oil in a heavy pan over medium heat until it shimmers, then add the onion and cook until soft and pale gold. · 8 min
What to look for: Onion looks soft, glossy, and lightly golden.
- Cook Pepper
Add the pepper strips and salt, stir well, and cook uncovered until the peppers begin to slump and their edges look glossy. · 10 min
What to look for: Peppers soften at the edges and shine with oil.
- Add Tomato
Stir in the tomato and garlic, scraping the pan so the juices loosen any sweet browned bits from the onion and peppers. · 3 min
What to look for: Tomato juices begin to bubble around the peppers.
- Simmer Gently
Cover the pan, lower the heat, and simmer until the peppers are silky, tender, and surrounded by a thick tomato sauce. · 18 min
What to look for: Sauce is thick and peppers collapse softly when stirred.
- Finish Basil
Uncover the pan, simmer for a few minutes if watery, then fold in the basil so its aroma stays bright. · 4 min
What to look for: Basil wilts slightly and the sauce clings to the peppers.
- Serve Peperonata
Serve the peperonata warm, at room temperature, or chilled, spooning the glossy peppers and tomato sauce into a shallow dish. · 2 min
What to look for: Peppers are glossy and the sauce pools lightly in the dish.
Nutrition (per serving)
| kcal | 207 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| of which sugars | 14 g |
| Fat | 12 g |
| of which saturated | 2 g |
| Fibre | 7 g |
| Sodium | 607 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 2 months
- Warm gently in a covered pan over low heat, stirring occasionally until hot throughout.
Ingredient substitutions
Bell pepper
- Red bell pepper: Use any sweet bell pepper color for a traditional mixed pepper look.
Onion
- Yellow onion: Yellow onion gives the slow cooked sweetness expected in peperonata.
Tomato
- Roma tomato: Use ripe tomatoes with enough juice to help the peppers stew.
Garlic
- Small garlic clove: Use a milder clove if your garlic is very strong.
Olive oil
- Extra virgin olive oil: A fruity oil makes the sauce glossy and more aromatic.
Basil
- Fresh basil: Add it at the end so the aroma stays fresh.
