Peperonata (Italian Sautéed Peppers and Onions)

Peperonata is a simple yet amazingly flavourful Italian dish consisting of sautéed peppers and onions. It’s the perfect side dish for summer and the best way to use up all of those in-season juicy sweet peppers!

Simple veggie dishes are just the best and peperonata is definitely proof of that statement. Made with sautéed peppers and onions, peperonata is a traditional rustic dish with Calabrian origins that can be served hot or cold.

It’s just the perfect side dish for a summer day, and you can even serve it as a light lunch.

Peperonata is one of my favourite dishes to cook during summer when bell peppers are available in abundance.

Even though it takes a while to sauté the peppers and onions, the result is incredibly delicious so it’s totally worth it.

Why you’ll love peperonata

• It’s super easy to make with just a handful of ingredients.
• You can serve it hot, at room temperature or chilled.
• It’s a great appetiser that pairs great with some slices of crusty bread or polenta. You can also serve in bruschetta style.

What goes into traditional peperonata

Olive oil — You’ll need about four tablespoons of extra virgin olive oil to sauté the onions and bell peppers in. Use the best quality olive oil you can find because it makes a difference.

Onions — Yellow or red onions both work well in peperonata. Slice them as chunky as you like but try to do it evenly so they cook uniformly.

Bell peppers — A mix of colours is always great because it simply looks nice but feel free to use any sweet peppers you have on hand.

Garlic — This is optional but if you do decide to add garlic, make sure it is fresh, not powders.

Passata — About a cup of passata or tomato puree is all you need in peperonata. You can also use fresh tomatoes, but you need to ensure they’re very ripe.

Dried oregano - This is again optional, but I like to add it because it gives extra flavour to the peperonata.

How to make sautéed peppers and onions

Heat the oil in a large heavy-bottomed pot such as a Dutch oven and sauté the onion for 15 minutes over medium-low heat until soft. Stir occasionally, careful not to burn the onion.

Stir in the garlic and continue to cook for 1 minute, then add the bell peppers and salt.

Stir to combine, then cover with a lid and cook for 15 minutes until the peppers are softened.

Pour in the passata, add the oregano and stir to combine. Cook for 15 more minutes with the lid on.

The peppers should be very soft at this point. Adjust the seasoning and serve immediately or at room temperature.

Leftovers and storage

• Leftovers will keep well in the fridge for up to five days in an airtight container.
• You can serve peperonata chilled, at room temperature or you can reheat it in the microwave or on the stovetop.
• Peperonata can be frozen for up to three months. Make sure you allow it to cool completely before transferring to a container.

Recipe notes and tips

• Add some fresh basil leaves right at the end for extra flavour and brightness.
• Peperonata is not traditionally spicy, but you can add some red chilli flakes if you want it to have a bit of a kick.
• Add a pinch of sugar with the passata to balance the acidity.

If you liked this peperonata, you might also like some of my other easy vegan recipes:

• Vegan Cajun Pasta
• Vegan Thai Red Curry with Cauliflower and Sweet Potatoes
• French Lentil Soup
• Vegan Cannellini Bean Stew
• Brown Rice and Lentil Soup

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