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+ servings
italian peperonata recipe with bell peppers, tomato sauce and basil
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5 from 1 vote

Best Italian Peperonata Recipe

Enjoy our lovely peperonata recipe, the dish is so simple but yet delicious! Made out of bell peppers and onions, this bell pepper stew is truly versatile. Conveniently it can be used in many different way depending on your appetite:
Starter - anti-pasti with olives and cured meat or why not make a burschetta with it?
Main - use peperonata as a side dish for any meat of fish dishes
Vegetarian and vegans - have it as a pepper stew with rice or mash potatoes
Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Mediterranean
Servings: 4 people
Calories:

Ingredients

  • 700 g Yellow and red bell peppers
  • 250 g Red onion
  • 160 g Passata
  • 5 g Basil leaves
  • 10 ml Olive oil
  • Salt and Pepper to taste

Instructions

  • Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
  • Cook steering regularly until the onions are soft and translucent
  • Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
  • Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
  • Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
  • By now the peppers should be soft and the sauce should have a creamier consistency
  • Taste and adjust seasoning, add the remaining basil and serve

Notes

HINT AND TIPS:

The passata can be substituted with fresh tomatoes during the summer months.
I reccomend to use Passata Mutti because it non-acidic taste and smooth texture, it is known to be number 1 Passata in Italy. Make sure you taste the dish for seasoning whilst cooking, adding extra salt or pepper after the dish is finished will not have the same result.
Other variety of peppers can be used adjusting the cooking times slightly.