Peperonata (pepper and onion stew)

Name: Peperonata (pepper and onion stew)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Bell peppers red, yellow, green 2.2 lbs; Red Tropea onions 14 oz; Tomato purée 1 ½ cup; Extra virgin olive oil 3 tbsp; Garlic 2 cloves; Fine salt to taste; Black pepper to taste

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183

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 183
Carbohydrates g 18.2
of which sugars g 18
Protein g 3.9
Fats g 10.6
of which saturated fat g 1.56
Fiber g 4
Sodium mg 357

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4 persone
Cost: Low

PRESENTATION

Peperonata (pepper and onion stew) is a very tasty summer side dish that is ideal to pair with delicate meats or fish. There is also a regional Umbrian variant of peperonata, a homemade and very genuine recipe: the "bandiera" or flag. But peppers are loved all over the country, and the way this summer dish is prepared varies from place to place. Perfect on hot bruschetta, peperonata is even good served as a sauce in pasta!

If you love red peppers you cannot miss these recipes:

INGREDIENTS: Bell peppers 2.2 lbs (1 kg) - red, yellow, green; Red Tropea onions 14 oz (400 g); Tomato purée 1 ½ cup (400 g); Extra virgin olive oil 3 tbsp (40 g); Garlic 2 cloves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Peperonata (pepper and onion stew)

To prepare peperonata, wash and dry the peppers. Then slice them lengthwise, all around the core 1, remove the white filaments and reduce them to thin layers 2. Peel and slice the onions 3.

Pour a drizzle of oil and the whole garlic cloves into a large pan 4. Heat and add the onions 5. Stew the onions over medium-low heat for about 15 minutes, stirring occasionally. When they are softened and have released their water 6,

pour in the peppers 7. Add salt 8 and pepper, then stir 9

and cover with a lid 10: cook the peppers for another 15 minutes over medium heat. The peppers will be softened 11, remove the cloves of garlic, and pour in the tomato puree 12,

stir 13 and cook for another 15 minutes with the lid on 14. Once cooked, your peperonata is ready to be enjoyed 15 hot, warm or even cold to accompany meat, fish or cheese dishes!