Classic Italian Peperonata (Braised Sweet Peppers)

By
Candace Nagy
Candace Nagy, portrait
Candace Nagy
Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between.
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Published on 08/18/23
Tested by Joan Velush
A bowl of peperonata served with toasted bread

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Yield: 6 cups

In southern Italy—where peperonata originated—tomatoes and peppers thrive under the warmth of the Mediterranean sun, producing some of the best-tasting varieties; particularly in the Campania and Basilicata regions respectively known for San Marzano tomatoes and sweet heirloom bell peppers named after the town of Senise. They are undoubtedly the stars of this sweet and savory vegetarian stew that needs nothing more than a few pieces of crusty bread to enjoy.

What Is Peperonata?

You can think of peperonata as the Italian cousin of ratatouille (French); or shakshouka (Turkish), briam (Greek), and samfaina (Spanish), for that matter. Each country does things slightly differently but they all result in a dish of softened vegetables in a rich olive oil, garlic, and tomato broth.

What Ingredients Are in Peperonata?

At first glance, the name might conjure images of a popular pizza topping but the name is actually derived from its main ingredient, bell pepper, or peperone in Italian. In this version of the traditional Italian peperonata recipe, a colorful mix of bell peppers (in this case, red, yellow, green, and orange) and red onion cook together in olive oil, crushed tomatoes, and herbs.

It’s easy to see how southern Italian harvests inspired this dish. Neither is it difficult to guess how olive oil and basil made their way in; they are staples of Italian cuisine, after all. And, together, they make for a dish that is truly unforgettable and sure to appear on your summer table year after year.

Tips for Making Peperonata

  • Learn how to prep peppers and onions—To cut down on prep time, follow these guides for cutting and coring bell peppers and slicing onions.
  • Do not overcook the onions and peppers—They should be completely softened but retain their shape.
  • Don't forget the broth!—When serving, make sure to ladle the broth as well as it’s perhaps the best part of the dish.

What To Serve With Peperonata

If you’re wondering what to serve with peperonata, look no further than a few pieces of crusty bread, crostini, or even garlic toast; pile the peperonata on top, use the bread like a spoon, or simply dip the bread into the peperonata broth.

While peperonata and bread make for a filling meal, this dish also goes well with a variety of carbs and proteins. Some of my favorites include:

Make Ahead

Peperonata can be made up to 3 days in advance when stored in the refrigerator or up to 1 month in advance when stored in the freezer.

“Peperonata is a silky mixture, gently cooked in extra-virgin olive oil. A splash of white wine vinegar brightens the flavor. Peperonata can be served with crusty bread as an appetizer, with pasta, or your favorite grilled protein. It’s a great way to use the summer’s bounty of fresh vegetables." —Joan Velush

Peperonata/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 tablespoons extra-virgin olive oil

  • 1 1/2 pounds medium bell peppers (approximately 1 red, 1 yellow, 1 green, 1 orange), seeded and sliced lengthwise

  • 1 large red onion, sliced lengthwise

  • 4 cloves garlic, thinly sliced

  • 2 teaspoons fine salt

  • 1 tablespoon salt-free Italian seasoning

  • 1/2 teaspoon ground black pepper

  • One 28-ounce can crushed Italian tomatoes

  • 1 teaspoon white wine vinegar

  • 1/2 cup loosely packed fresh basil leaves

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make peperonata

    The Spruce Eats / Diana Chistruga

  2. Add 6 tablespoons extra-virgin olive oil to a large heavy-duty pot and heat on medium-high until the oil is shimmering but not smoking.

    A large pot with olive oil

    The Spruce Eats / Diana Chistruga

  3. Add 1 1/2 pounds bell peppers, sliced and 1 large red onion, sliced to the pot. Cook until almost soft, stirring frequently, 5 to 7 minutes.

    A large pot with sliced peppers and red onion, cooking in olive oil

    The Spruce Eats / Diana Chistruga

  4. Add 4 medium garlic cloves, thinly sliced, 2 teaspoons fine salt, 1 tablespoon salt-free Italian seasoning, and 1/2 teaspoon freshly ground black pepper. Continue to cook, stirring often to coat the mixture evenly, about 5 minutes.

    A pot of sliced peppers and onions, topped with sliced garlic, salt, pepper, and Italian seasoning

    The Spruce Eats / Diana Chistruga

  5. Add one 28-ounce can crushed Italian tomatoes, 1 teaspoon white wine vinegar, and 1/2 cup loosely packed fresh basil leaves and stir well.

    A large pot of seasoned peppers and onions, with crushed tomatoes, fresh basil, and white wine vinegar

    The Spruce Eats / Diana Chistruga

  6. Cover and let simmer on low until the peppers are soft, but not falling apart, about 15 minutes. Let cool slightly before serving.

    A large pot of peperonata

    The Spruce Eats / Diana Chistruga

How To Store and Freeze Peperonata

Refrigerator: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Let cool before storing. When ready to use, heat in a pot on medium until fully warmed through.


Freezer: Leftovers can be stored in the freezer in an airtight container for up to 1 month. Let cool before storing. When ready to use, let thaw at room temperature for approximately 2 hours, and then heat in a pot on medium until fully warmed through.

Feeling Adventurous? Try This:

Changing the ingredients in this authentic peperonata recipe might result in a non-traditional version but it will still be just as good. Some variations include:

  • Use other peppers—Replace the bell peppers with any sweet pepper such as Italian frying peppers or mini sweet peppers. 
  • Try cherry tomatoes—Use ripened whole cherry tomatoes instead of crushed Italian tomatoes.
  • Swap spices—Play around with the spices, adding more or less salt, pepper, or Italian seasoning. Dried oregano is also great all on its own.
  • Roast the peppers—For a smoky flavor, roast the bell peppers on a scorching hot cast iron skillet or griddle until slightly charred, then carefully remove and discard the stem and seeds before using the peppers in this recipe.
  • Make it spicy—If you like a little heat, add a pinch or two of crushed red pepper chili flakes along with the other seasonings.
Nutrition Facts (per serving)
190 Calories
14g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 190
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 716mg 31%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 3g
Vitamin C 183mg 913%
Calcium 51mg 4%
Iron 2mg 9%
Potassium 585mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)