Italian Bell Pepper Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound (450 grams) red bell peppers (capsicum), cut into strips
02 -
1 onion, thinly sliced
03 -
3-4 garlic cloves, finely chopped
→ Sauce & Seasonings
04 -
¼ cup extra virgin olive oil
05 -
1 cup tomato puree (passata)
06 -
1 teaspoon white wine vinegar
07 -
½ teaspoon sugar
08 -
½ teaspoon salt, plus more to taste
09 -
⅛ teaspoon ground black pepper
# Instructions:
01 -
Cut the bell peppers in half, remove seeds and white membranes, then slice into ¼ inch (6 mm) strips. Peel and thinly slice the onion. Peel and finely chop the garlic.
02 -
Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for 5 minutes, stirring occasionally and breaking up the onion slices. Add garlic and cook for another 5 minutes until onions are soft and melting, avoiding any browning.
03 -
Add the sliced bell peppers, stir well and cook gently for 10 minutes. Pour in the tomato puree, half the salt, and black pepper. Stir well, cover, and simmer gently for 30-40 minutes, stirring occasionally.
04 -
Remove the lid and stir in the white wine vinegar and sugar. Simmer for another 10 minutes until the sauce thickens slightly and peppers are tender. Taste and adjust salt if needed. Serve warm or at room temperature.
# Notes:
01 -
Red bell peppers will give you the sweetest peperonata, but yellow or orange ones work well too
02 -
Yellow or brown onions are preferred, but red or white onions can be used
03 -
If bell peppers are hard to digest, peel them before cooking or use roasted peppers
04 -
Keep the heat medium-low to prevent the vegetables from burning