I just made this peperonata and if you love Italian Pepper Recipes you’ll want to see how the peppers melt into silky, tomatoey glory.

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I’m obsessed with this peperonata because it turns sweet bell peppers into something ridiculous. And I mean ridiculous in the best way: silky, slightly sweet, and totally honest.

I love how stewed peppers sing next to crusty bread or tossed with pasta. This is one of my favorite Italian pepper recipes to pull out when peppers are overflowing from the fridge.

Garlic cloves whisper through the whole thing, not shout. No fuss, no sermon, just big pepper flavor that makes weekdays feel like a treat.

Try one bite and you’ll get why I can’t stop making it right now honestly.

Ingredients

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Bell peppers: sweet, crunchy color, they make the sauce sing and look amazing.
Yellow onion: caramelizes into sweet depth, it’s the cozy backbone of the dish.
Extra virgin olive oil: silky mouthfeel, helps everything brown and taste richer.
Garlic cloves: bright, punchy aroma, it wakes up the whole pot.
Crushed tomatoes: jammy tomato base, keeps things saucy and comforting.
Red wine or balsamic vinegar: adds tang and balance, cuts through the sweetness.
Granulated sugar: tames acidity, makes the tomatoes mellow and approachable.
Fine sea salt: brings out all the flavors, don’t skip it.
Black pepper: warm, subtle bite, it finishes things nicely.
Red pepper flakes: optional heat, gives a pleasant little kick.
Fresh basil: aromatic lift, it’s bright and herbaceous on top.
Fresh parsley: fresh green note, adds brightness and a clean finish.
Basically, this combo’s simple, homey, and perfect for toast or pasta.

Ingredient Quantities

4 large sweet bell peppers (mixed colors), about 2 pounds

1 large yellow onion, about 8 ounces

3 tablespoons extra virgin olive oil

3 garlic cloves

14 ounces canned crushed tomatoes (or 2 cups ripe chopped tomatoes)

1 tablespoon red wine vinegar or balsamic vinegar

1 teaspoon granulated sugar

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a little heat)

6 to 8 fresh basil leaves, torn (or 2 tablespoons chopped)

2 tablespoons fresh parsley, chopped (optional)

How to Make this

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1. Wash peppers, remove stems, seeds and membranes then slice into 1/2 inch strips; slice the onion thinly and mince the garlic.

2. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.

3. Add the sliced onion and a pinch of salt, cook stirring often until the onion is soft and translucent, about 6 to 8 minutes.

4. Add the pepper strips to the pan, turn the heat to medium low and cook, stirring every few minutes, until peppers begin to soften and take on color, about 10 to 12 minutes.

5. Push the vegetables to the side, add the minced garlic and cook 30 to 60 seconds until fragrant, then stir everything together.

6. Pour in the crushed tomatoes (or chopped ripe tomatoes), add 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes if using; stir to combine.

7. Reduce heat to low, cover the pan partially (lid slightly ajar) and simmer gently until everything is fork tender and saucy, about 20 to 30 minutes; stir every 5 minutes so it does not stick.

8. Taste and adjust seasoning with more salt, a splash more vinegar if it needs brightness, or a pinch more sugar if it’s too acidic.

9. Remove from heat, stir in torn basil leaves and chopped parsley, let sit 5 minutes so flavors meld.

10. Serve warm or at room temperature as an appetizer with crusty bread, or toss with pasta; leftovers keep well in the fridge for 3 to 4 days and taste even better the next day.

Equipment Needed

1. Cutting board (big enough for 4 peppers)
2. Chef’s knife (sharp) and a small paring knife for detail work
3. Large skillet with lid (10 to 12 inch)
4. Wooden spoon or sturdy spatula for stirring
5. Measuring spoons and tablespoon (for oil, vinegar, salt etc)
6. Can opener or bowl if using fresh chopped tomatoes
7. Small bowl for torn basil and chopped parsley
8. Tongs or serving spoon for plating and tossing with pasta

FAQ

Q: Can I roast the peppers instead of sautéing them?

A: Yes. Roasting brings out a sweeter, smokier flavor. Roast whole peppers at 450°F until charred, put in a bowl covered with plastic wrap to steam for 10 minutes, peel, seed and slice, then continue the recipe. Roasting will take longer but it's worth it.

Q: How long will leftovers keep and how should I store them?

A: Store in an airtight container in the fridge for 4 to 5 days. For longer storage freeze in portions for up to 3 months. Thaw overnight in the fridge and warm gently on the stove.

Q: Can I use different peppers or fewer onions?

A: Sure. Sweet bell peppers of any color work fine, and using more reds gives a sweeter result. You can reduce the onion a bit but onions add body and sweetness so dont cut them out completely.

Q: Is this recipe spicy? Can I make it milder or hotter?

A: It's mild by default. The 1/4 teaspoon red pepper flakes are optional. Omit them to keep it mild, or add more flakes or a pinch of cayenne for more heat.

Q: What can I serve peperonata with?

A: It's super versatile. Serve over grilled fish or chicken, tossed with pasta, spooned on crostini with ricotta, or as a side to roasted meats. It also makes a great sandwich topping.

Q: My sauce tastes a bit acidic. How do I balance it?

A: Add a little more sugar, a splash more olive oil, or a small pat of butter to round it out. A tiny pinch of baking soda can neutralize acidity but use it sparingly, like 1/8 teaspoon at most.

The Best Ever Peperonata Recipe Substitutions and Variations

Bell peppers: try jarred roasted red peppers (drain well), cubanelle or frying peppers for milder flavor, or poblano peppers for a smokier note.
Yellow onion: swap with a large shallot for a sweeter, more delicate taste, red onion for more bite, or 1 small leek (white part only) for a milder onion flavor.
Extra virgin olive oil: use avocado oil or light olive oil if you need higher smoke point, or unsalted butter for a richer, slightly caramelized finish.
Basil: replace with fresh oregano or tarragon for a different herb profile, use a handful of fresh spinach stirred in at the end for color, or 1 teaspoon dried basil if fresh is not available.

Pro Tips

1. Don’t crowd the pan — give the peppers some room so they brown a little instead of steaming. If your skillet is small, cook in two batches; browned edges add flavor you’ll miss otherwise.

2. Add a splash of vinegar at the end if it tastes flat, not just at the start. Sometimes a quick extra teaspoon brightens it up more than salt alone, so taste before you call it done.

3. Use a mix of pepper colors and don’t overcut them. Bigger 1/2 inch-ish strips hold up better during the long simmer and look nicer on the plate. If you want them softer, chop smaller but reduce the final simmer time so they don’t turn to mush.

4. Make it a day ahead when you can — it actually gets better overnight. Reheat gently on low with a splash of water or extra olive oil so it doesn’t stick, and stir often.

The Best Ever Peperonata Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made this peperonata and if you love Italian Pepper Recipes you'll want to see how the peppers melt into silky, tomatoey glory.

Servings

servings

Calories

219

kcal

Equipment: 1. Cutting board (big enough for 4 peppers)
2. Chef’s knife (sharp) and a small paring knife for detail work
3. Large skillet with lid (10 to 12 inch)
4. Wooden spoon or sturdy spatula for stirring
5. Measuring spoons and tablespoon (for oil, vinegar, salt etc)
6. Can opener or bowl if using fresh chopped tomatoes
7. Small bowl for torn basil and chopped parsley
8. Tongs or serving spoon for plating and tossing with pasta

Ingredients

4 large sweet bell peppers (mixed colors), about 2 pounds
1 large yellow onion, about 8 ounces
3 tablespoons extra virgin olive oil
3 garlic cloves
14 ounces canned crushed tomatoes (or 2 cups ripe chopped tomatoes)
1 tablespoon red wine vinegar or balsamic vinegar
1 teaspoon granulated sugar
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
6 to 8 fresh basil leaves, torn (or 2 tablespoons chopped)
2 tablespoons fresh parsley, chopped (optional)

Directions

Wash peppers, remove stems, seeds and membranes then slice into 1/2 inch strips; slice the onion thinly and mince the garlic.
Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
Add the sliced onion and a pinch of salt, cook stirring often until the onion is soft and translucent, about 6 to 8 minutes.
Add the pepper strips to the pan, turn the heat to medium low and cook, stirring every few minutes, until peppers begin to soften and take on color, about 10 to 12 minutes.
Push the vegetables to the side, add the minced garlic and cook 30 to 60 seconds until fragrant, then stir everything together.
Pour in the crushed tomatoes (or chopped ripe tomatoes), add 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes if using; stir to combine.
Reduce heat to low, cover the pan partially (lid slightly ajar) and simmer gently until everything is fork tender and saucy, about 20 to 30 minutes; stir every 5 minutes so it does not stick.
Taste and adjust seasoning with more salt, a splash more vinegar if it needs brightness, or a pinch more sugar if it's too acidic.
Remove from heat, stir in torn basil leaves and chopped parsley, let sit 5 minutes so flavors meld.
Serve warm or at room temperature as an appetizer with crusty bread, or toss with pasta; leftovers keep well in the fridge for 3 to 4 days and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.