Peperonata

Simmered bell peppers, onions, and tomatoes make a flavorful, saucy side dish. Peperonata
Yield 4-6 servings
Time 30 minutes
Tools
  • large frying pan with lid
  • wooden spoon
Ingredients
  • 3 T olive oil
  • 4 bell peppers,* cut into 1-inch strips
  • 2 medium onions, thinly sliced
  • 3 medium tomatoes, peeled, seeded, and diced
  • 1 t fresh thyme
  • salt
  • pepper
Directions

Heat oil over medium heat, add peppers and onions, and sauté, stirring occasionally, for about 6 minutes, until softened.

Add remaining ingredients, reduce heat to medium-low, cover, and cook, stirring occasionally, for 15-20 minutes, until soft.

Uncover and simmer another 5 minutes or so, until thickened but still saucy.

Serve hot or at room temperature.

Notes

*You can use any color, but personally I don’t think green bell peppers make very good peperonata.

Vegetables Every Day, by Jack BishopAdapted from the recipe in Vegetables Every Day, by Jack Bishop – read my review.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Peperonata
#bell peppers #herbs #onions #tomatoes
Appetizers & Side Dishes Classic Recipes Colorful Recipes Easy Recipes Italian Recipes Quickies Vegan

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