← Back to Search Results
Peperonata Recipe-4339

Photo by: Joseph De Leo
Comments: 0


One of the most colorful dishes to grace a table, peperonata is a useful blend of sautéed sweet peppers. Just some ideas: Serve it as a component of an antipasti spread, heap it on toasted bread as bruschetta, or top it with grilled salmon or swordfish. Start out with red and yellow peppers, and use whatever other colors your market offers. Keep in mind that chocolate or purple peppers lose their color when cooked, so don’t be disappointed.

Yield: Makes about 2 cups


  • 2 tablespoons extra virgin olive oil
  • 4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into ½-inch-wide strips
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed hot red pepper
  • 3 tablespoons bottled capers, rinsed and drained
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt


1. Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cover. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Uncover and reduce the heat to medium-low. Cook, stirring occasionally, until the peppers are very tender but hold their shape, about 30 minutes.

2. Stir in the garlic, oregano, and hot red pepper and cook until the garlic gives off its aroma, about 1 minute. Stir in the capers, vinegar, and sugar and cook for 1 minute to blend the flavors. Season to taste with salt. Cool completely. (The peperonata can be prepared up to 1 week ahead, cooled, covered, and refrigerated.) Serve at room temperature.

© 2008 Rick Rodgers

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

27kcal (1%)
8mg (1%)
25mg (41%)
6mcg RAE (0%)
0mg (0%)
122mg (5%)
0g (1%)
2g (3%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lidias-italy Lidia's Italy
by Lidia Bastianich
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
a-new-way-to-cook A New Way to Cook
by Sally Schneider
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
raos-cookbook Rao's Cookbook
by Frank Pellegrino

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?