This sweet, simple pepper stew is an ideal use for summer’s bounty of sweet peppers.
Stewed Sweet Peppers (Peperonata)
It makes a great antipasto atop bruschetta. This sweet, simple pepper stew is an ideal use for summer’s bounty of sweet peppers. It makes a great antipasto atop bruschetta. It’s a recipe that has been passed down through generations and is a staple in many Italian households.
Ingredients
- ⅓ cup extra-virgin olive oil
- 4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼" strips
- 4 cloves garlic, thinly sliced crosswise
- ½ medium white onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. red wine vinegar
- ½ cup water
Directions
- Heat oil in a 4-qt. saucepan over medium-high heat.
- Add peppers, garlic, onions, and ½ cup water and season with salt and pepper.
- Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
- Stir in vinegar and transfer to a serving bowl.
- The peppers turn out very sweet and mellow, but be careful with the vinegar. Some people find that 2 tablespoons is enough, while others prefer the full 3 tablespoons. Adjust according to your taste.