Peperonata (pepper and onion stew)



Peperonata (pepper and onion stew) is a very tasty summer side dish that is ideal to pair with delicate meats or fish. There is also a regional Umbrian variant of peperonata, a homemade and very genuine recipe: the "bandiera" or flag. But peppers are loved all over the country, and the way this summer dish is prepared varies from place to place. Perfect on hot bruschetta, peperonata is even good served as a sauce in pasta!

 If you love red peppers you cannot miss these recipes:

Bell peppers 2.2 lbs (1 kg) - red, yellow, green
Red Tropea onions 14 oz (400 g)
Tomato puree 1 ½ cup (400 g)
Extra virgin olive oil 3 tbsp (40 g)
Garlic 2 cloves
Fine salt to taste
Black pepper to taste

How to prepare Peperonata (pepper and onion stew)

To prepare peperonata, wash and dry the peppers. Then slice them lengthwise, all around the core 1, remove the white filaments and reduce them to thin layers 2. Peel and slice the onions 3.

Pour a drizzle of oil and the whole garlic cloves into a large pan 4. Heat and add the onions 5. Stew the onions over medium-low heat for about 15 minutes, stirring occasionally. When they are softened and have released their water 6,

pour in the peppers 7. Add salt 8 and pepper, then stir 9

and cover with a lid 10: cook the peppers for another 15 minutes over medium heat. The peppers will be softened 11, remove the cloves of garlic, and pour in the tomato puree 12,

stir 13 and cook for another 15 minutes with the lid on 14. Once cooked, your peperonata is ready to be enjoyed 15 hot, warm or even cold to accompany meat, fish or cheese dishes!


Peperonata can be stored for 2-3 days in the refrigerator in an airtight container.

Freezing is not recommended.


You can replace the tomato puree with the same amount of ripe tomatoes if you prefer.

You can flavor it with fresh basil or parsley!