Peperonata (Italian Sautéed Peppers and Onions)

Ingredients

• 60 ml (4 tablespoons)extra virgin olive oil
• 4 medium (about 450 g / 1 lb)onions, sliced
• 2 large clovesgarlic, sliced
• 8 medium (about 900 g / 2 lbs)bell peppers, a mix of red, yellow and green, sliced
• 1 teaspoonsalt
• 200 ml (1 cup)passata (tomato purée)
• 7.5 ml (1/2 tablespoon)dried oregano
• To tastefreshly ground black pepper

Instructions

1. 1

   Soften the onions

   Warm the oil in a large, heavy-based pot, such as a Dutch oven. Cook the onions over medium-low heat for 15 minutes, stirring occasionally and taking care not to let them burn, until soft.

2. 2

   Cook the peppers

   Mix in the garlic and cook for 1 minute. Add the peppers and salt, stir, then cover and cook for 15 minutes, until the peppers have softened.

3. 3

   Add the passata

   Pour in the passata, add the oregano and stir to combine. Cover and cook for another 15 minutes, until the peppers are very soft. Adjust the seasoning and serve straight away or at room temperature.

What is peperonata?

Peperonata is an Italian preparation of peppers cooked slowly with onions and tomato until they become soft and savoury-sweet. It is commonly served as a side or part of a larger meal, and can be enjoyed warm or at room temperature.

This version relies on a generous mix of peppers, passata and oregano. Cooking the onions first gives them time to soften before the peppers and tomato join the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 4g protein, 26g carbs, 14g fat.

The peppers and passata provide most of the carbohydrates, while the olive oil supplies most of the fat. The vegetables contribute a little protein, but this is mainly a side dish; pair it with a protein-rich main and a grain or bread if you want a more balanced, filling plate.

Choosing the peppers

Colour mix: red, yellow and green peppers bring different levels of sweetness and make the finished dish varied in colour. Slice them so the pieces cook at a similar pace.

Freshness: firm peppers are easiest to slice and hold their shape while cooking. Remove the seeds and inner ribs as you prepare them.

Building the flavour

Onions first: cook them over medium-low heat for the full 15 minutes, stirring now and then. They should be soft, not browned or scorched.

Garlic timing: add the sliced garlic after the onions have softened and cook it for just 1 minute before adding the peppers. This gives it a brief time in the oil without leaving it to cook for the full recipe.

Getting the texture right

Covered cooking: keep the lid on for both 15-minute stages after adding the peppers. The peppers should be softened before the passata goes in and very soft by the end.

Final consistency: the finished dish should be tender and saucy rather than dry. If the peppers are not very soft after the final 15 minutes, continue cooking until they reach that cue.

Timing and seasoning

Steady pace: the three timed cooking stages add up to 45 minutes, within the stated 55-minute total time. Allow a little extra time for slicing the vegetables and seasoning at the end.

Final adjustment: taste once the peppers are tender, then adjust the seasoning with black pepper and, if needed, salt. The passata and oregano should be stirred through evenly.

Serving peperonata

As a side: serve it with grilled vegetables, fish, chicken or other savoury mains. It can also be spooned alongside bread or a grain to make a more substantial plate.

Serving temperature: peperonata can be served immediately or at room temperature, so it is convenient to prepare ahead for a meal.

Recipe notes & tips

• Use a large, heavy-based pot so the vegetables have room to cook evenly.
• Keep the heat at medium-low while the onions soften, and stir occasionally to prevent them catching.
• Slice the peppers into similar-sized pieces so they soften at a similar rate.
• Keep the lid on during the two pepper-cooking stages to retain moisture.
• Taste and adjust the seasoning after the peppers are very soft.

Variations

• Add fresh herbs: finish with chopped basil or parsley just before serving.
• Use one pepper colour: make the dish with all red or yellow peppers for a sweeter flavour.
• Add chilli: include a pinch of chilli flakes with the oregano for gentle heat.
• Serve on toast: spoon the peperonata over toasted bread for a simple lunch.
• Add capers: stir in a small handful near the end for a salty, briny note.

Common mistakes to avoid

• Cooking the onions too fast: high heat can brown or burn them before they soften; keep the pot at medium-low and stir occasionally.
• Adding the garlic too early: it can overcook during the long onion stage; add it after the onions are soft.
• Removing the lid: the peppers may take longer to soften; keep the pot covered during both 15-minute stages.
• Stopping while peppers are firm: the recipe calls for very soft peppers; continue cooking until they reach that texture.
• Underseasoning at the end: taste the finished dish and adjust the salt and pepper before serving.

How to store

Cool leftovers and keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until hot, or serve at room temperature.

Frequently asked questions