Stewed Sweet Peppers (Peperonata)

Name: Stewed Sweet Peppers (Peperonata)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italy
Ingredients: 4 large mixed sweet bell peppers (red, yellow, orange), about 2 lb (900 g); 1 large onion, thinly sliced; 3 ripe medium tomatoes, peeled and chopped, or 1 can (14 oz / 400 g) whole peeled tomatoes, drained and chopped; 3 garlic cloves, thinly sliced; 1/3 cup (80 ml) extra-virgin olive oil; 1 tsp (5 ml) red wine vinegar (optional); 1 tsp (1 g) dried oregano or a few fresh basil leaves; Salt and freshly ground black pepper, to taste

Peperonata Say it: peh-peh-roh-NAH-tah

By the Passport Plate editors. Published November 13, 2026.

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Peperonata is a classic Italian side dish of sweet bell peppers slowly stewed with onion, tomato, garlic, and olive oil until meltingly tender. Found across Italy, especially in summer when peppers are at their peak, it is served warm or at room temperature. The dish tastes sweet, savory, and slightly tangy, with the peppers becoming silky and the sauce rich from olive oil. Its simplicity and vibrant colors make it a staple of Italian home cooking and antipasto tables.

Stewed Sweet Peppers (Peperonata)

Peperonata

Pronounced peh-peh-roh-NAH-tah

Serves: 4
Prep: 15 min
Cook: 45 min
Total: 1 hr
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

4 large mixed sweet bell peppers (red, yellow, orange), about 2 lb (900 g)
1 large onion, thinly sliced
3 ripe medium tomatoes, peeled and chopped, or 1 can (14 oz / 400 g) whole peeled tomatoes, drained and chopped
3 garlic cloves, thinly sliced
1/3 cup (80 ml)80 ml (1/3 cup) extra-virgin olive oil
1 tsp (5 ml)5 ml (1 tsp) red wine vinegar (optional)
1 tsp (1 g)1 g (1 tsp) dried oregano or a few fresh basil leaves
Salt and freshly ground black pepper, to taste

Method

Wash, halve, and seed the peppers, then cut them into ½-inch (1 cm) strips.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic slices and cook for 1 minute until fragrant but not browned.
Add the pepper strips, season with salt and black pepper, and stir to coat with oil. Cook for 10 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the chopped tomatoes and oregano. Reduce the heat to low, cover partially, and simmer gently for 25–30 minutes, stirring from time to time, until the peppers are very tender and the sauce has thickened.
If using, stir in the red wine vinegar during the last 5 minutes of cooking to brighten the flavors.
Taste and adjust seasoning. Remove from heat and let rest for at least 10 minutes before serving. Garnish with fresh basil if desired.

Regional variants

Some regions add eggplant or zucchini, while others finish with a handful of capers or olives for a more assertive flavor. In parts of southern Italy a pinch of chili flakes is common.

Cook's notes

Use a mix of colored peppers for the prettiest result and sweetest flavor.
The longer the peppers cook on very low heat, the better the texture; they should almost melt.
Peperonata tastes even better the next day after flavors have melded.

Serve with

Crusty bread, grilled meats, or as part of an antipasto platter with cured meats and cheeses.

Make ahead and storage

Can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature or gently reheat before serving.

Stewed Sweet Peppers (Peperonata)