Stewed Sweet Peppers (Peperonata)

  • Serves

    makes 2 cups


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


  • 13 cup extra-virgin olive oil
  • 4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 1/4" 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


Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 1⁄2 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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