Peperonata

Ingredients

• to tasteextra-virgin olive oil
• 1 largesweet onion, finely chopped
• 1 largered onion, finely chopped
• 6assorted peppers, washed, deseeded and sliced into strips
• 1 small (400 g)tin of plum tomatoes
• to tastesalt and pepper
• as necessarywhite wine

Instructions

1. 1

   Coat the pan

   Cover the base of a deep pan or Dutch oven with olive oil.

2. 2

   Soften the onions

   Add both onions and sauté until translucent.

3. 3

   Add the peppers

   Stir the sliced peppers into the pan.

4. 4

   Season and cook

   Season with salt and pepper, then cook until the peppers are soft, about 10 minutes.

5. 5

   Add wine if needed

   If the mixture starts to dry out, add white wine as necessary.

6. 6

   Stir in tomatoes

   Add the plum tomatoes.

7. 7

   Simmer covered

   Cover the pan and cook for about 30 minutes, keeping the mixture from drying out.

What is peperonata?

Peperonata is an Italian dish of peppers cooked gently with onions and tomatoes until tender. It is often served as a side, though it can also be enjoyed with bread as a simple meal.

This version uses both sweet and red onions alongside assorted peppers. Slow cooking lets the vegetables soften and their flavours mingle in the tomato sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 4g protein, 25g carbs, 6g fat.

The peppers, onions and tomatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the dish contains little protein on its own. Serve it with beans, eggs or another protein-rich food to make a more balanced plate.

Choosing the vegetables

Peppers: Assorted colours give the dish a varied look and a mix of sweet flavours. Slice them into strips of roughly similar thickness so they soften at a similar pace.

Onions: The recipe combines sweet onion with red onion for a rounded, savoury base. Chop them finely so they turn translucent before the peppers go in.

Build the base gently

Oil: Coat the bottom of the pan before adding the onions; this helps them cook without catching. The amount is not specified, so use enough to cover the base.

Onions: Sauté until translucent rather than rushing straight to the peppers. This gives them time to soften and start flavouring the oil.

Keep an eye on the pan

During the first stage: Cook the peppers with the onions for about 10 minutes, seasoning with salt and pepper. If the pan becomes dry, add white wine as necessary, as directed in the recipe.

During the simmer: Once the tomatoes are added, cover the pan and cook for about 30 minutes. Check that the mixture is not drying out as it cooks.

How to judge doneness

The peppers should be soft after their initial cooking and become more tender during the covered simmer. If they still feel firm, continue cooking until they soften, checking the pan so it does not dry out.

The finished mixture should be moist with tomato sauce rather than scorched or dry. Stir gently when checking so the vegetables keep their shape.

Serving ideas

Serve peperonata warm as a vegetable side or spoon it over bread for a simple lunch. It also works alongside a main dish when you want a soft, tomato-rich vegetable component.

For a more substantial plate, pair it with a protein-rich food such as beans, eggs or grilled fish.

Recipe notes & tips

• Use a deep pan or Dutch oven so the peppers have room to cook.
• Chop the onions finely to help them turn translucent before adding the peppers.
• Slice the peppers into similar-sized strips for more even cooking.
• Add the white wine only if the mixture begins to dry out.
• Keep the lid on during the 30-minute simmer and check that the pan remains moist.

Variations

• Choose different peppers: Use any mix of colours among the six peppers.
• Make it richer: Serve the cooked vegetables with a drizzle of olive oil.
• Add herbs: Stir in chopped fresh basil or parsley just before serving.
• Serve with beans: Pair the peperonata with cooked beans for a heartier meal.
• Add a little heat: Include a pinch of chilli flakes while cooking the onions.

Common mistakes to avoid

• Adding peppers too soon: Let the onions become translucent first, as the method directs.
• Letting the pan dry out: Add white wine as necessary and check again during the covered simmer.
• Cooking too briefly: Give the covered tomato mixture about 30 minutes to soften.
• Cutting uneven strips: Slice the peppers to a similar thickness so they cook more evenly.
• Using a shallow pan: Choose a deep pan or Dutch oven to hold the vegetables comfortably.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the mixture has thickened or dried out.

Frequently asked questions