Italian Stewed Peppers with Potatoes Recipe
A traditional Italian peperonata recipe with potatoes added. These stewed peppers with potatoes, onions and tomatoes are an easy one pan dish. Enjoy this with fresh bread as a side or main dish.
Servings 4 -6 servings
Calories 348kcal
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
Substitutions and Variations
-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. 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.
-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.
Nutrition
Calories: 348kcal | Carbohydrates: 49g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 23mg | Potassium: 1371mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1218IU | Vitamin C: 156mg | Calcium: 55mg | Iron: 2mg
