Simmered bell peppers, onions, and tomatoes make a flavorful, saucy side dish. Peperonata
Yield 4-6 servings
Time 30 minutes
  • large frying pan with lid
  • wooden spoon
  • 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

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.


* You can use any color, but personally I don’t like the taste of peperonata made with green bell peppers.

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

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