A traditional Italian peperonata recipe with potatoes added. These stewed peppers with potatoes, onions and tomatoes are an easy one pan recipe. Enjoy this flavorful summer dish with fresh crusty bread as a side or main dish.
The end of summer is the best time to enjoy locally harvested sweet peppers in so many ways: roasted, stuffed, in salads; topped with crispy breadcrumbs; I can go on and on. The local markets are incredibly enticing this time of year with their bushels of colorful produce, and I excitedly wander through them planning what I will make when I bring all those vegetables home!
What is peperonata?
This week's dish was peperonata, an Italian stewed pepper dish, slowly simmered on the stovetop until tender and fragrant. Traditionally made with tomatoes and onions, this version that my mother prepared has potatoes added.
These stewed peppers can be enjoyed in so many ways: hot right out of the pan, at room temperature or even cold the following day. In fact it is even more flavorful the following day so it's the perfect dish for preparing ahead.
With garlic and fresh basil added at the end of cooking, the aroma in your kitchen is irresistible. You'll want to dive in with a crusty piece of Italian bread to mop up the juices!
Tips for the best stewed peppers with potatoes
- Make this stewed pepper recipe at the end of summer when fresh, local peppers and tomatoes are at their peak.
- Add each ingredient one at a time and season. The potatoes are sautéed first to lightly brown them and add flavor.
- Stir in minced garlic and fresh basil to add flavor at the end of cooking.
- You can adapt the recipe according to taste or what you have on hand. If you like more potatoes, add an extra 1 or 2; if you prefer your peperonata saucier, stir in an extra tomato; stir in herbs of your choice and so on. Read further below for a list of variation suggestions.
Ingredient List
- Bell peppers: I chose a variety of colors but you may stick to one color. I prefer red, yellow or orange peppers for their sweet flavor.
- Onion
- Potatoes
- Tomatoes: may be replaced by canned diced tomatoes if you don't have fresh
- Pepperoncino: optional, for a spicy kick
- Olive oil
- Garlic: not shown
- Fresh basil
- Salt
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Prepare the vegetables:
- Slice the peppers in half, remove the stem and seeds. Slice each half in 1 inch strips.
- Peel and cut the potatoes in wedges.
- Thinly slice the onions.
- Dice the tomatoes
- In a large skillet, heat 3 tbsp. of olive oil over medium heat and add the potatoes and a pinch of salt.
- Cook, stirring frequently, for 5 minutes.
- Add the onions, a pinch of salt and cook, stirring, for 3 minutes until the onions begin to soften.
- Add the peppers, a pinch of salt and cook for 2 minutes, stirring.
- Add the diced tomatoes and a pinch of salt. Cover and cook for 20 minutes. Give the vegetables a gentle stir every 5 minutes or so.
- Uncover and cook 10 minutes longer until the juices are thickened. In the last 2 minutes of cooking add the garlic.
- At the end of cooking, taste and add salt if needed. Top with fresh basil and drizzle the remaining olive oil over the vegetables.
- Serve hot or at room temperature.
Recipe Notes
-Make this recipe with the color of peppers of your choice.
-The vegetables may be cut into cubes instead of slices.
-Vary the herbs: add fresh parsley and/or dry oregano.
-If you don't have fresh tomatoes on hand, replace with 2 ½ cups of canned diced tomatoes instead.
-You may peel the tomatoes if you prefer: Score the tomatoes with a sharp knife; blanch in boiling water for 1 minute; let cool then remove the peel and dice.
-Stir in 2 tbsp. each vinegar and sugar in the last 5 minutes of cooking for a classic Sicilian sweet and sour flavor (agrodolce).
-A the end of cooking stir in 2 tbsp. of capers or chopped black olives for extra flavor.
Enjoy peperonata hot, at room temperature or even cold! In fact, it is even tastier the following day.
Keep leftovers refrigerated for up to 3 days. Reheat on the stove top or in the oven.
Freeze in an airtight, freezer safe container for up to 3 months. Defrost overnight in the refrigerator and reheat, or serve at room temperature.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian pepper recipes!
- Sicilian Peppers with Breadcrumbs
- Italian Potato Salad with Roasted Red Peppers and Tomatoes
- Roasted Red Bell Peppers
- Stuffed Eggplant and Peppers in Tomato Sauce
- Stuffed Sweet Mini Peppers
- Italian Stuffed Peppers
Ingredients
- 3 large peppers about 650 grams
- 4 potatoes about 500 grams
- 2 large tomatoes about 500 grams
- 1 onion
- 4 tbsp. olive oil divided
- salt to taste
- 1 clove garlic finely minced
- handful fresh basil leaves
- pepperoncino (red pepper flakes) optional
Instructions
- Prepare the vegetables: Slice the peppers in half, remove the stem and seeds; slice each half in 1 inch strips. Peel and cut the potatoes in wedges. Thinly slice the onions. Dice the tomatoes.
- In a large skillet, heat 3 tbsp. of olive oil over medium heat and add the potatoes and a pinch of salt. Cook, stirring, for 5 minutes.
- Add the onions, a pinch of salt and cook, stirring, for 3 minutes until the onions begin to soften.
- Add the peppers, a pinch of salt and cook for 2 minutes, stirring.
- Add the chopped tomatoes and a pinch of salt. Cover and cook for 20 minutes. Give the vegetables a gentle stir every 5 minutes or so.
- Uncover and cook 10 minutes longer until the juices are thickened. In the last 2 minutes of cooking add the garlic.
- At the end of cooking, taste and add salt if needed. Top with fresh basil. Drizzle the remaining olive oil over the vegetables.
- Serve hot or at room temperature.
Notes
-The vegetables may be cut into cubes instead of slices.
-Vary the herbs: add fresh parsley and/or dry oregano.
-If you don't have fresh tomatoes on hand, replace with 2 ½ cups of canned diced tomatoes instead.
-You may peel the tomatoes if you prefer: Score the tomatoes with a sharp knife; blanch in boiling water for 1 minute; let cool then remove the peel and dice.
-Stir in 2 tbsp. each vinegar and sugar in the last 5 minutes of cooking for a classic Sicilian sweet and sour flavor (agrodolce).
-A the end of cooking stir in 2 tbsp. of capers or chopped black olives for extra flavor. To Serve Enjoy peperonata hot, at room temperature or even cold! In fact, it is even tastier the following day. Storage Keep leftovers refrigerated for up to 3 days. Reheat on the stove top or in the oven or enjoy at room temperature. To Freeze Freeze in an airtight, freezer safe container for up to 3 months. Defrost overnight in the refrigerator and reheat, or serve at room temperature.
Anna Bucciarelli
Love this simple recipe - goes well with Itaian sausage too. I like adding potatoes to peppers, gives the dish more 'body". Should there be any left overs, (unlikely)I could also see adding eggs to make them into a fritatta. Thank you Nadia - anther winner.
Nadia
Hello Anna, yes you are so right I love your pairing suggestion as well as leftover ideas. Frittata would be amazing with leftovers, thanks for sharing!