Italian Peperonata (Sweet Bell Peppers with Tomatoes and Olives)

Peperonata is an evergreen Italian side dish that originates in Sicily, and is usually prepared during summer time. At this time of the year,in southern Italy, bell peppers are at their best, extremely plump and bright in color.

Moreover, this is one of the very few Italian recipes that features bell peppers as the main ingredient. I love all kinds of peppers cooked in any fashion, which is why this is one of my favorite dishes of all times! Also, for me, this is that one dish that when I was a kid taught me that eating vegetables could actually be something enjoyable.

I always thought there was something magical about taking just a few simple ingredients directly from the backyard or the farmer’s market and transforming them into something so delicious in just about 30 minutes. Also, I’m especially fond of this recipe as it comes directly from Ragusa, the southernmost Italian city and my grandma’s birthplace. To think that the city is even further south than most of Tunisia and Algeria coastline!

Peperonata is beyond simple to make and it’s very popular both hot and cold, especially in southern Italy. This said, there are quite a few regional variations. Here in Liguria for instance, it is quite common to add olives, but of course you can feel free to leave them out.

Share on Pinterest

Even though peperonata originates as a side dish for grilled meats, you can actually eat it in an endless variety of ways. Here are just a few suggestions to widen your imagination: you could enjoy peperonata as an appetizer on a toasted slice of bread with some ricotta cheese, in a sandwich with cold cuts, or as a topping for homemade pizza. When I visited Sicily, I’ve even seen it used as a delicious pasta sauce!

Enjoy!

Italian Peperonata

Giorgia Fontana

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Calories 152 kcal

Ingredients

  

1x2x3x

• 3 tbsp extra virgin olive oil
• 2 garlic cloves, roughly chopped
• 1 red onion, sliced
• 1 yellow bell pepper
• 1 red bell pepper
• 10 oz cherry tomatoes, halved
• 1/4 cup black olives (optional)
• 1/8 tsp hot chili flakes
• 1 tbsp tomato paste
• 1 cup water
• Salt, to taste

Instructions

 

• Heat extra virgin olive oil in a large saucepan, then add garlic and onion. Cook on medium-low heat for 5 to 8 minutes, until the onions turn soft and translucent.
• In the meantime, prepare bell peppers. Halve them, remove the seeds and the white membrane. Then cut them into strips, a little less than 1/2-inch wide.
• Add the peppers to the pan, along with cherry tomatoes, black olives and chili flakes.
• Stir for few seconds, then add the tomato paste and water.
• Mix everything together and season with salt.
• Cover with a lid and let it cook for at least 25 minutes, adding more water if needed. In the end, the peppers should be nice and soft.

Nutrition

Calories: 152kcalCarbohydrates: 11gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 178mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 1451IUVitamin C: 112mgCalcium: 30mgIron: 1mg

Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.

Some of our other favorite pepper recipes:

Eggplant, Lentils and Peppers Cooked in Olive Oil (Turkey)

Greek Stuffed Peppers and Tomatoes (Crete)

Moroccan Chicken with Peppers, Lemons and Olives

Plus a video on peperonata:

Peperonata – Bell Peppers in Tomato Sauce