Rustic Italian Peperonata Recipe

Sarah Berthold — Tue, 23 Sep 2025 15:51:28 +0000

There’s nothing quite like the taste of sweet bell peppers slowly cooked down with onions and garlic. This version of Italian peperonata skips the capers and uses ripe, organic tomatoes instead of jarred passata, giving the dish a fresher, more vibrant flavor. It’s the kind of side dish that feels at home at a family table—served warm with grilled chicken or lamb, or chilled and piled onto crusty bread with a drizzle of olive oil.

Ingredients

1 tablespoon olive oil
2 garlic cloves, diced
1 medium onion, roughly chopped
6 large bell peppers (mixed colors), sliced into strips
About 1 pound (500 g) ripe organic tomatoes, chopped
1 teaspoon white wine vinegar
Salt and freshly ground black pepper, to taste

Instructions

Sauté the aromatics
Warm the olive oil in a wide skillet over medium heat. Add the diced garlic and roughly chopped onion. Cook for about 5 minutes, stirring often, until softened and fragrant.
Cook the peppers
Stir in the sliced bell peppers. Let them cook for a few minutes, stirring occasionally, until they begin to soften.
Add the tomatoes
Add the chopped organic tomatoes and stir everything together. Cook uncovered for about 15 minutes, or until the tomatoes have broken down into a rich, jammy sauce.
Season & finish
Season generously with salt and black pepper to taste. Add the vinegar, stir, and cook for another 5 minutes to bring all the flavors together.
Serve
Remove from the heat and serve warm or at room temperature with feta cheese and crusty bread.

I always save my favorite recipes to Pinterest so I don’t lose them — if you enjoyed this peperonata, go ahead and pin the photo below to your board so it’s waiting for you next time you’re craving it.

Serving Suggestions

Peperonata is incredibly versatile and can be enjoyed warm or cold. Here are some of my favorite ways to serve it:

With bread and cheese: Spoon it over toasted crusty bread and add a crumble of feta or goat cheese.
As a side dish: Pairs beautifully with grilled chicken, lamb chops, or baked fish.
With pasta or polenta: Toss it through pasta or serve over creamy polenta for a comforting meal.
In sandwiches or wraps: Use leftovers as a flavorful filling for sandwiches or panini.

Variations & Substitutions

Make this recipe your own with a few simple tweaks:

Herbs: Stir in fresh basil, parsley, or oregano at the end for extra aroma.
Vinegar: Swap white wine vinegar with balsamic vinegar for a sweeter, deeper flavor.
Vegetables: Add zucchini, eggplant, or even potatoes for more variety.
Protein boost: Mix in cooked chickpeas or cannellini beans for a heartier dish.
Spice: A pinch of chili flakes adds gentle heat if you like it spicy.

Storage & Make-Ahead Tips