Stewed Sweet Peppers (Peperonata) Recipe | SAVEUR

Stewed Sweet Peppers (Peperonata)

This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.

Stewed Sweet Peppers (Peperonata)
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
makes 2 cups

Ingredients

13 cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 14" strips
4 cloves garlic, thinly sliced crosswise
12 medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

Instructions

Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 12 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.

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