Peperonata (Sauteed Sweet Peppers) Recipe

Provided By
This colorful creation can be served as a side dish, as a pizza topping, over pasta or polenta, in an omelet - let your creativity be your guide. Make this when the garden or the market is loaded with peppers. Freeze any extra.
Share this!
Facebook
Google+
Servings: varies - makes approximately 3 cups
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 cloves garlic, or more if preferred
  • 2 red bell peppers, medium size
  • 2 yellow bell peppers, medium size
  • 1 green bell pepper, medium size
  • 2 cups chopped tomato with juice, fresh or canned
  • 1 tablespoon chopped fresh herbs - basil, oregano, or parsley (or a mixture)
  • salt and pepper
Directions
PREP
10 mins
COOK
45 mins
READY IN
1 hr
  • Chop onion finely, slice garlic and cut peppers into strips or dice, as preferred.
  • Heat olive oil in a large skillet. Add onions, salt and pepper lightly, and saute 5 minutes, stirring occasionally. Add garlic and peppers, cook 5 minutes. Add tomatoes and herbs (save a few bits of herbs for garnish, if desired), cover and simmer until peppers are very soft; 15 - 20 minutes. Remove lid, raise heat and cook until any excess liquid has evaporated. Add salt and pepper to taste.
  • Serve warm or room temperature.
Similar Recipes
Red Pepper Jam
salt
sugar
sweet red peppers
Beet and Pepper Salad
diced
olive oil
peppers

Peperonata (Sauteed Sweet Peppers) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com