Peperonata
Peperonata is a traditional Italian dish of sweet peppers stewed with tomatoes and onions, offering a rich and flavorful side dish.
Nutrition
Calories: 120cal
Carbohydrate: 15g
Protein: 2g
Fat: 7g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 2 teaspoons sugar
- Salt and freshly ground black pepper to taste
- 1 tablespoon red wine vinegar
- A handful of fresh basil leaves, torn
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions and sauté for about 5 minutes, or until they become soft and translucent. Stir often to prevent browning.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Add the red, yellow, and green bell peppers to the skillet. Stir well to combine with the onions and garlic.
- Cover the skillet and let the peppers cook over medium heat for about 10 minutes, stirring occasionally, until they start to soften.
- Remove the cover and add the chopped tomatoes and sugar. Season with salt and pepper. Stir to combine.
- Cover again and let the mixture simmer gently for 20 minutes, allowing the flavors to meld together. Stir occasionally.
- Uncover the skillet, add the red wine vinegar, and stir through. Cook for another 5 minutes to let the vinegar mellow.
- Remove from heat and stir in the torn basil leaves just before serving.
- Let the peperonata cool slightly before serving. It can be enjoyed warm or at room temperature.
