Aug 19, 2011

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.

Credit: Todd Coleman

MAKES 2 CUPS

INGREDIENTS

⅓ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼" strips
4 cloves garlic, thinly sliced crosswise
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

INSTRUCTIONS

1. Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and ½ 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.

This article was first published in Saveur in Issue #128

Subscribe now

Ratings & Reviews (5)

by jessicabcd on 2010-03-24

The peppers were very sweet and mellow, and then I added the vinegar. Next time I will stop at 2 tablespoons; 4 was way too many.

by yavnu on 2010-04-27

Wonderful.

by PITBUL48 on 2011-01-31

I'm sure this would be a great dish...

Have one comment which can apply to MANY recipes:

The list of ingredients is incomplete. In this case, 1/2 water is required during the actual preparation of this side, but is NOT on the ingredients list.