Italian Peperonata Recipe (2024)

• VERSATILE – Serve as a side dish, a condiment, or a topping for grilled meats or pasta.
• HEALTHY – This dish is low carb, keto-friendly, and gluten free. This recipe uses fresh ingredients that are easy to source. Bell peppers can be a healthy source of antioxidants and Vitamin C.
• EASY – Peperonata is simple to prepare and cook.

• Bell Peppers – Also known as capsicum. Use a mix of red bell peppers, yellow, orange and/or green bell peppers for a colorful and flavorful peperonata.
• Tomatoes – Ripe, juicy tomatoes are essential. You can use canned tomatoes e.g. San Marzano if fresh ones are not in season. I like to use a mixture of colorful cherry tomatoes in my Italian sauce.
• Herbs – Fresh basil or parsley is traditionally used for garnish.
• Red Pepper Flakes (Chilli flakes) – For a hint of heat, add red pepper flakes to taste.

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5 from 75 votes!

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Course: Sauce, Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Recipe Category: Low Carb

Author: Megan Ellam

• ▢ 3 (3) large bell peppers a mix of red, yellow, and orange, thinly sliced
• ▢ 2 tablespoons (2 tablespoons) olive oil
• ▢ 1 (1) large onion thinly sliced
• ▢ 3 cloves (3 cloves) garlic minced
• ▢ 1 cup (1 cup) cherry tomatoes halved, see notes
• ▢ 1 teaspoon (1 teaspoon) dried oregano
• ▢ 1/2 teaspoon (½ teaspoon) red pepper flakes adjust to taste
• ▢ Salt and freshly ground black pepper to taste
• ▢ 1 tablespoon (1 tablespoon) balsamic vinegar optional, see notes
• ▢ Fresh basil leaves torn, for garnish

CONVENTIONAL METHOD

• Wash the bell peppers, then cut off the tops and remove the seeds and membranes. Slice the peppers into thin strips, about 1/4 inch wide.

• In a large skillet or frying pan, heat the olive oil over medium heat. Add sliced onions and sauté until they begin to soften and turn translucent, about 3-4 minutes.

• Add the garlic and sauté until fragrant

• Add the sliced peppers and sauté them for about 10-12 minutes, or until the peppers start to soften and blister.

• Stir in the tomatoes. Cook for an additional 5 minutes, allowing the tomatoes to release their juices.

• Sprinkle in the dried oregano and red pepper flakes. Season the mixture with salt and freshly ground black pepper to taste. If you’re using the balsamic vinegar, add it now for a sweet-tangy depth of flavor.

• Reduce the heat to low and let the peperonata mixture simmer gently for another 10-15 minutes. This allows the flavors to meld and the peppers to become tender while retaining their vibrant colors.

• Just before serving, scatter torn fresh basil leaves over the peperonata for a burst of aromatic freshness. Serve the peperonata warm as a side dish, over grilled meats, as a topping for bruschetta, or even mixed into pasta.

THERMOMIX METHOD

• Wash the bell peppers, then cut off the tops and remove the seeds and membranes. Slice the peppers into thin strips, about 1/4 inch wide.

• Place the olive oil, onion, and garlic in mixer; chop 3 sec/speed 7. (see notes)

• Scrape down sides of bowl; cook 3 min/120°C/speed 1.

• Add the sliced peppers; cook 8 min/120°C/reverse/speed 1/mc off.

• Add the tomatoes, dried oregano, red pepper flakes, salt, and black pepper; cook 10 min/100°C/reverse/speed 1/mc off/

• If desired, add the balsamic vinegar to the Thermomix during the last 2 minutes of cooking.

• Once the peperonata is cooked and well-infused, transfer it to serving dishes. Scatter torn fresh basil leaves over the peperonata just before serving.

Versatility: Peperonata is incredibly versatile. Serve it as a side dish, a topping for grilled meats, or a filling for sandwiches and wraps.
Customize Heat: Adjust the amount of red pepper flakes to control the level of spiciness. Feel free to omit them if you prefer a milder flavor.

Vinegar: Balsamic vinegar is a perfect match with capsicum / bell peppers and tomatoes. Red wine vinegar is a great substitute.

Storage: Peperonata can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for longer storage.
Ingredient Variations: While the traditional peperonata recipe features bell peppers, you can experiment by adding other vegetables like zucchini or eggplant for additional layers of flavor and texture. Enjoy the vibrant colors and rich flavors of this classic Italian dish.

Tomatoes: I use fresh tomatoes, but you can use canned tomatoes, roasted tomatoes, tomato puree or tomato passata.

Peperonata combines the sweetness of bell peppers, the depth of tomatoes, and the warmth of spices for a delightful culinary experience that captures the essence of Mediterranean cuisine.

When making peperonata in the Thermomix the onions can be chopped with the garlic or sliced as per the recipe. It is completely up to you. I prefer the onions sliced into strips for uniformity with the peppers.

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