Uncle Larry Adventures

Italian Classics · Sicily

More italian vegetable recipes

Peperonata

Italian peperonata: bell peppers slowly stewed with onions, tomato and a splash of vinegar until sweet and jammy.

Peperonata

Peppers, slowly

Roasted Italian vegetable side dishes on rustic plates

The short version

Italian peperonata: bell peppers slowly stewed with onions, tomato and a splash of vinegar until sweet and jammy.

Prep
15 min
Cook
45 min
Total
1 hr
Serves
6 servings

Ingredients

  • 6 bell peppers, sliced thick
  • 2 onions, sliced
  • 3 garlic cloves
  • 1 cup crushed tomatoes
  • 2 tablespoons red wine vinegar
  • Basil, olive oil, salt

Instructions

  1. 01

    Sweat the onions. Cook onions in generous olive oil over medium-low for 12 minutes.

  2. 02

    Add the peppers. Add peppers and cook 20 minutes, stirring, until they slump and sweeten.

  3. 03

    Tomato and time. Add tomato and garlic and simmer 15 minutes more, uncovered.

  4. 04

    Sharpen. Stir in the vinegar off the heat and add basil. Serve warm or at room temperature.

Larry’s rule: Peperonata on grilled bread with a fried egg is the best lunch nobody plans.

Nutrition (estimated, per serving)

Serving
1 serving (about 250 g)
Calories
170 calories
Protein
3 g
Carbs
14 g
Fat
12 g
Saturated fat
2 g
Fibre
4 g
Sugar
8 g
Sodium
300 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/peperonata).

Before you cook

What to know about Peperonata

What it is

Peperonata is a vegetables recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 6 servings in 1 hr and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: sweat the onions, then add the peppers, then tomato and time. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 bell peppers, sliced thick — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 onions, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 3 garlic cloves — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 cup crushed tomatoes — supplies acidity, sweetness and the recipe's tomato base.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Most of the preparation can be done ahead. Reheat gently or serve at room temperature when appropriate.

What to serve with it

  • Serve warm or at room temperature as a contorno.
  • Use beside grilled meat, seafood or a pasta course.

Questions Larry gets asked

How long does peperonata take to make?
About 1 hr start to finish — roughly 15 min of prep and 45 min of cooking. That yields 6 servings.
What do you need to make peperonata?
6 ingredients, starting with 6 bell peppers, sliced thick, 2 onions, sliced, 3 garlic cloves. The full list with quantities is on this page.
How do you start peperonata?
Sweat the onions: Cook onions in generous olive oil over medium-low for 12 minutes.
How do you know when peperonata is done?
Sharpen. Stir in the vinegar off the heat and add basil. Serve warm or at room temperature.
What is the most common mistake with peperonata?
Peperonata on grilled bread with a fried egg is the best lunch nobody plans.
Can you make peperonata ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a side dish that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Arancini Siciliani

Fried risotto balls with ragù and molten mozzarella.

Try this recipe

Risotto ai Frutti di Mare

Shrimp, mussels and clams stirred into creamy rice.

Next watch

The Sausage in the Swamp

A muddy road at dusk, a princess with a sword, and an ogre-green uncle who solves the whole quest with one link of sausage.

Quick answer

How do you convert oven time and temperature to an air fryer?

Lower the oven temperature by 25°F (about 15°C) and cut the cooking time by roughly 20 percent. A dish that bakes 30 minutes at 400°F becomes about 24 minutes at 375°F in the air fryer — check at the 15-minute mark the first time.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.