Italian Peperonata: Slow-Simmered Bell Peppers with Tomatoes and Olives

Italian peperonata is a silky, slow-simmered dish of sweet bell peppers, onions, tomatoes, garlic, and olive oil. The vegetables soften into a glossy, richly flavored stew that works as a side dish, bruschetta topping, or light vegetarian main.

This Mediterranean recipe is especially useful when peppers are plentiful. A splash of red wine vinegar and a handful of olives balance the sweetness, while fresh basil brings a clean finish.

Why You’ll Love Peperonata

• A naturally vegetarian and vegan Italian vegetable dish.
• Uses simple produce and pantry ingredients.
• Even better after the flavors rest.
• Delicious warm, cool, or at room temperature.

Ingredient Notes

Use a mix of red, yellow, and orange peppers for sweetness and color. Ripe tomatoes or canned crushed tomatoes both work. Olive oil, garlic, basil, and a little vinegar create the classic Mediterranean balance.

How to Make Italian Peperonata

1. Slice the peppers and onions evenly so they soften at the same rate.
2. Sauté onion and garlic gently in olive oil until fragrant.
3. Add peppers, tomatoes, salt, pepper, and oregano. Cover and simmer until very tender.
4. Uncover to reduce excess liquid and concentrate the sauce.
5. Stir in olives, vinegar, and basil. Taste and adjust seasoning.

Serving Suggestions

Spoon peperonata over toasted bread, serve it beside grilled fish, or enjoy it with grains. It pairs beautifully with Mediterranean baked sardines, Moroccan harira, and Greek gigantes plaki.

Tips for Silky Peppers

• Slice peppers into similar widths.
• Cook over medium-low heat instead of rushing them.
• Keep the lid on while the peppers soften, then remove it to reduce the sauce.
• Add vinegar at the end so it stays bright.
• Rest the peperonata before serving for deeper flavor.

Variations

Add capers, pine nuts, chili flakes, or a few raisins for a Sicilian-style touch. Stir in chickpeas for a more substantial meal, or add eggplant for a peperonata-caponata crossover.

Storage and Reheating

Cool cooked peperonata promptly and refrigerate it in a shallow airtight container. Use within 3–4 days when refrigerated at 4°C (40°F) or below, following USDA guidance for cooked leftovers. Reheat gently in a saucepan or serve chilled at room temperature.

Frequently Asked Questions

Can I use frozen peppers?

Yes, but they may release more water and soften faster. Reduce the uncovered cooking time only after the excess liquid has evaporated.

Is peperonata served hot or cold?

Both are traditional. It is especially good warm or at room temperature, when the sweet peppers and vinegar taste balanced.

Can I make it ahead?

Yes. Make it a day ahead, refrigerate promptly, and reheat gently or bring it to a safe cool serving temperature.

Is peperonata vegan?

Yes, this recipe is vegan as written. Serve with vegan bread if needed.

Italian Peperonata Recipe

Prep: 15 minutes   Cook: 40–50 minutes   Total: about 1 hour   Serves: 4–6

Ingredients

• 3 bell peppers, sliced
• 1 large onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, sliced
• 400 g crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon black pepper
• ½ cup pitted olives
• 1 tablespoon red wine vinegar
• ½ cup torn basil leaves

Instructions

1. Warm olive oil in a wide pan. Cook onion and garlic over medium-low heat until soft.
2. Add peppers, tomatoes, oregano, salt, and pepper. Cover and simmer 30–35 minutes.
3. Uncover and cook 8–12 minutes until the sauce thickens and peppers are silky.
4. Stir in olives, vinegar, and basil. Taste and serve.

Nutrition is an estimate and varies with the olive oil, olives, bread, serving size, and toppings. This recipe is for general cooking information, not medical or dietary advice.

peppers with Kalamata olives and capers

Italian Peperonata is a rustic Southern Italian stew of sweet bell peppers and onions slow-simmered in olive oil with crushed tomatoes, Kalamata olives, capers and basil until soft, silky and saucy.

Sweet, slightly tangy and totally vegan, it takes 40 minutes and is perfect warm or at room temperature with crusty bread, polenta, pasta or grilled fish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Italian

Ingredients Method Video Notes

Ingredients

  

• 3 bell peppers sliced
• 1 large onion thinly sliced
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves sliced
• 400 g crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon black pepper
• ½ cup pitted olives
• 1 tablespoon red wine vinegar
• ½ cup torn basil leaves

Method

 

1. Warm olive oil in a wide pan. Cook onion and garlic over medium-low heat until soft.
2. Add peppers, tomatoes, oregano, salt, and pepper. Cover and simmer 30–35 minutes.
3. Uncover and cook 8–12 minutes until the sauce thickens and peppers are silky.
4. Stir in olives, vinegar, and basil. Taste and serve.
5. Nutrition is an estimate and varies with the olive oil, olives, bread, serving size, and toppings. This recipe is for general cooking information, not medical or dietary advice.

Video

Notes

Peperonata tastes even better the next day. Let it cool completely, then refrigerate up to 4 days. The peppers will soak up the tomato and olive juices and get silkier. Serve at room temperature for the best flavor, with extra basil and good olive oil on top.

Chef tip for Peperonata:

• Do not rush the peppers. Start on medium-high for 2 minutes to get a little char, then drop to low and let them sweat 10-12 minutes. That slow sweat is what makes them silky, not watery.
• Salt in layers. A pinch with the onions, another when peppers go in, final adjustment after tomatoes and olives. It keeps flavor balanced and stops it going mushy.
• Finish with acid. 1 tsp red wine vinegar or white balsamic at the very end lifts the whole pan. Add it off heat with fresh basil and a drizzle of raw olive oil.