Peperonata is simply stewed peppers and is one of those traditional dishes for which Italian cuisine is famous. I try to create peperonata as often as possible, especially when peppers can be found for sale. I was recently out for brunch with my family and we stopped in a local grocery store while we went home.
All I needed were oranges and lemons, but obviously I finished with four bags full of food! There was an excellent sale on products and peppers were on sale for less than one dollar each. I could not do without myself, and before I realized it, I had a dozen peppers in my shopping cart.
Once you get home, I knew I should find a way to use my pepper as soon as possible. In the end, I settled on this traditional dish of peppers delicately stewed in tomatoes. This “pepper stew” is enchanting with grilled or roasted meats or as added to an appetizer table.
I also like a ball of these peppers next to a little creamy cheese and crispy Italian bread for lunch or a light dinner. Since I like a little spices, I add one or two peppers to the mix of sweet peppers but I feel free to leave them out if you prefer.
Depending on my mood, I can add other vegetables such as mushrooms and celery, but I always start with the basic recipe below. This dish freezes well, so I put half of my pepper plate finished in the freezer to enjoy during the holidays.
Enjoy your meal
Deborah Mele
Ingredients
-
4-5 red and mixed yellow peppers
-
2 hot banana peppers (optional)
-
6 tablespoons of olive oil
-
1 medium onion
-
Salt and Pepe
-
2 cloves chopped garlic
-
1 (14 Once.) Chop Tomatoes
-
Fresh chopped parsley
-
1/2 cup of chopped kalamata pitted olives (optional)
Instructions
- Wash and dry all peppers.
- Cut the peaks and cut in half, removing seeds and membranes and cut into 1 -inch stripes.
- Slice the onion into thin slices and cut these slices into quarters.
- Heat the olive oil in a large and heavy pan and add onions, garlic and peppers.
- Cook for about 10 minutes over medium heat, stirring frequently, until both onions and the peppers have softened and took some color.
- Add the tomatoes and reduce the heat over low heat.
- Season with salt and pepper and cook for another 30-40 minutes, adding a little water if the mixture seems to dry too much.
- Add the parsley and olives and cook another 5 minutes.
- Taste once again and regulates condiments if necessary.
- Put the mixture on a plate and let it arrive at room temperature.
Nutrition information:
Product: 6
Portion size: 2 cups
Amount for portion:
Calories: 151Total fat: 14gSaturated fat: 2gTrans fat: 0gFatty fat: 11gCholesterol: 0 mgSodium: 58mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g
