Italian Peperonata | Sweet and Sour Pepper Stew

This Italian Peperonata is a colorful sweet and sour pepper stew filled with tender bell peppers, tomatoes, onions, and olive oil. A classic Italian recipe that is delicious with crusty bread, grilled meats, fish, pasta, or as part of an antipasto spread. Simple, comforting, and bursting with Mediterranean flavor!

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Italian peperonata brings together tender bell peppers, sweet onions, tomatoes, and good olive oil in one colorful, deeply flavorful dish. As the vegetables slowly cook, the peppers soften and become wonderfully silky, while their natural sweetness balances beautifully with the gentle tang of the tomatoes and vinegar.

Peperonata has long been part of Italian home cooking, with variations found across the country. The exact ingredients and preparation may change from one region to another, but the heart of the dish remains the same: simple, seasonal vegetables cooked slowly until their flavors melt together. It is a beautiful example of how Italian cooking can transform a handful of humble ingredients into something incredibly satisfying.

Serve this sweet and sour pepper stew warm alongside crusty bread, spoon it over grilled chicken or fish, toss it with pasta, or enjoy it at room temperature as part of an antipasto spread. The flavors also deepen as it rests, making peperonata just as delicious the next day.

Colorful, comforting, and bursting with Mediterranean flavor, this Italian peperonata is the kind of simple dish that makes you want to gather around the table and reach for another piece of bread.

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Looking for some inspiration?… For more Italian Recipes, click HERE! ; for more Sweet Pepper Recipes, click HERE! ; for more Tomatoes Recipes, click HERE! ; and for more Mediterranean Recipes, click HERE!

~Recipe made in August 2026~

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Italian Peperonata | Sweet and Sour Pepper Stew

bakingwithnessa

This Italian Peperonata is a colorful sweet and sour pepper stew filled with tender bell peppers, tomatoes, onions, and olive oil. A classic Italian recipe that is delicious with crusty bread, grilled meats, fish, pasta, or as part of an antipasto spread. Simple, comforting, and bursting with Mediterranean flavor!

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Prep Time 10 minutes mins

Bake / Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Ingredients

 

1x2x3x

• ▢ 3 oz (85 g) olive oil (1/3 cup)
• ▢ 1 Large red onion (Thinly Sliced)
• ▢ 1 tsp (6 g) sea salt
• ▢ 2.20 Lbs (1 kg) bell peppers (4/5)
• ▢ 1 Tbsp tomato paste
• ▢ 1 tsp (6 g) sea salt
• ▢ 14 oz (397 g) crushed peeled tomatoes (1 can)
• ▢ 3 Tbsp red wine vinegar (+ more to taste)
• ▢ 1 Tbsp light brown sugar
• ▢ 10 Fresh basil leaves

Instructions

 

PEPERONATA PREPARATION

• Heat the olive oil in a large, wide saucepan over medium-low heat.

  Add the sliced onions and season with sea salt.

  Cook gently, stirring occasionally, until the onions are soft and translucent, about 12–15 minutes. Keep the heat low enough that they do not brown, as this can give bittter taste to the peperonata.
  3 oz olive oil, 1 Large red onion, 1 tsp sea salt
  

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• While the onions cook, prepare the peppers.

  Cut each pepper lengthwise into quarters, then remove the stems, seeds, and any thick white membranes.

  Slice the peppers into thin strips, about 1/3 inch (1 cm) wide.
  2.20 Lbs bell peppers
  

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• Once the onions are tender, stir in the tomato paste.

  Let it cook for 2–3 minutes, stirring frequently, until it deepens in color and becomes fragrant.

  Add the sliced peppers and the remaining sea salt.

  Increase the heat to medium-high and cook for about 15 minutes, stirring often, until the peppers are glossy and beginning to soften.
  1 tsp sea salt, 1 Tbsp tomato paste
  

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• Pour in the crushed tomatoes, followed by the red wine vinegar and light brown sugar (if using).

  Stir everything together, then cover the pan and reduce the heat to medium-low.

  Let the peperonata simmer gently for about 45 minutes, or until the peppers become exceptionally tender and the mixture thickens into a rich, cohesive stew.

  Depending on the peppers, they may need closer to 1 hour (taste as they cook and continue until they are meltingly soft).
  14 oz crushed peeled tomatoes , 3 Tbsp red wine vinegar, 1 Tbsp light brown sugar
  

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• Once ready, taste and adjust the seasoning.

  If you prefer a little more brightness, add an extra splash of red wine vinegar.

  Tear the fresh basil leaves and fold them into the peperonata.

  Remove from the heat and let the dish rest for a couple of hours before serving. This resting time allows the flavors to meld beautifully.

  NOTE: Like many Italian stews, it is actually better the next day!
  10 Fresh basil leaves
• Peperonata can be enjoyed at room temperature or gently warmed as a side dish to rasted chicken, grilled pork chops, or a fried egg. Enjoy & Bon Appétit!

  Store leftovers in an airtight container in the refrigerator for up to 3 days.
  

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Nutrition

Calories: 208kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 892mg | Potassium: 606mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5426IU | Vitamin C: 221mg | Calcium: 43mg | Iron: 2mg

Keyword Italian recipes, mediterranean cuisine, peperonata, summer dish, sweet pepper stew, weeknight dinner

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/italian-peperonata-sweet-and-sour-pepper-stew/

Book: Vegetables, The Italian Way by author Giulia Scarpaleggia. Recipe: Peperonata

Avec cette recette, je participe au Défi Culinaire mensuel du Bal du Livre crée et organisé par Alicia du blog Bal des Saveurs qui se tient tous les derniers Lundi du mois.

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Cette peperonata italienne est un délicieux mijoté de poivrons aigre-doux, préparé avec des poivrons fondants, des tomates, des oignons et de l’huile d’olive. Une recette italienne généreuse et parfumée, parfaite avec du pain croustillant, des grillades, du poisson, des pâtes ou pour accompagner un apéritif gourmand. Des saveurs méditerranéennes simples et ensoleillées que l’on a envie de savourer jusqu’à la dernière bouchée !

La liste des participant(e)s au défi Culinaire du Bal du Livre…  C’est par ici:

1. Jackie du blog La Cuisine de Jackie avec un Cheesecake aux courgettes et à la menthe
2. Irisa du blog Cuisine et couleurs avec un Velouté de tomates & cocos de Paimpol
3. Valérie du blog Les délices de Reinefeuille avec un Dip à la betterave à l’orientale
4. Delphine du blog Oh, la Gourmande avec une Tarte rustique à la tomate et aux sardines
5. Michèle du blog Croquant Fondant Gourmand / Son blog a été malheureusement piraté, elle nous partagera sa réalisation lorsqu’elle pourra voir accés à son blog à nouveau. Merci de votre compréhension les filles,
6. Vanessa du blog Popote de Petit_Bohnium avec un Mug cheesecake à la confiture
7. Michelle du blog Plaisirs de la Maison avec un Biscuit à l’orange
8. Natly du blog Une Cuisine pour Voozenoo avec une Purée à l’huile d’olive aromatisée – Ottolenghi
9. Annick du blog Au gré de mes envies avec une Tatin à la ratatouille pour le bal du livre
10. Salima du blog C’est Salima qui cuisine avec des Biscuits diamants
11. Isabelle du blog La cuisine d’ici et d’Isca avec des Mini quiches au fromage de Maredsous
12. Christine du blog Pause-Nature avec un Tian de pommes aux fruits sec et oranges confites
13. Nessa du blog Baking with Nessa avec une Peperonata Italienne
14. Alicia du blog Bal des Saveurs avec un Mug cake cacao noisette

On se retrouve le mois prochain avec une recette d’un autre livre ou magasine. Bises, ~Nessa

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