Peperonata

Name: Peperonata
Total time: 58 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 piece White onion; 2 clove Garlic; 60 ml Extra-virgin olive oil; 3 piece red bell pepper; 2 piece yellow bell pepper; 3 piece ripe tomatoes; 1 pinch Salt; 1 pinch Ground black pepper; 8 piece Fresh basil leaves

58 min · 16 min active · makes ~195 g · Easy

Peperonata is a Sicilian stewed pepper and tomato dish with white onion, garlic, and fresh basil, served as a side or appetizer for four people.

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Peperonata

Peperonata is a Sicilian stewed pepper and tomato dish with white onion, garlic, and fresh basil, served as a side or appetizer for four people.

See more →

TOTAL TIME

58 min

ACTIVE TIME

16 min

QUANTITY

~195 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This may be a little light — some at the table might still be peckish.

Portions & fullness

Ingredients0/9

Tools0/5

Ingredients

0/9 gathered · 4 servings

1piece

2clove

60ml

3piece

2piece

3piece

1pinch

8piece

#	Quantity	Notes	State
1	1piece	—	—
2	2clove	—	—
3	60ml	—	—
4	3piece	—	—
5	2piece	—	—
6	3piece	—	—
7	1pinch	—	—
8	1pinch	—	—
9	8piece	—	—

Tools

5 items

Serveware

1 item

Procedure

21 steps

1 of 21

Peel the onion, removing the papery outer skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

2 of 21

Halve the peeled onion through the root, then slice each half thinly into half-moons.

Peeled onion · step 1

⏱ 30s

ResultThinly sliced onionsused in step 6

3 of 21

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

4 of 21

Slice the peeled garlic cloves thinly lengthways.

Peeled garlic cloves · step 3

⏱ 20s

ResultThinly sliced garlic

5 of 21

Transfer the sliced garlic into the wide frying pan.

Thinly sliced garlic · step 4

⏱ 5s

ResultThinly sliced garlic

6 of 21

Add the sliced onion to the pan with the garlic.

Thinly sliced onions · step 2

⏱ 5s

ResultThinly sliced onions and thinly sliced garlic

7 of 21

Pour the olive oil over the onion and garlic in the pan.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultThinly sliced onions and thinly sliced garlic and extra-virgin olive oil

8 of 21

Set the pan over a medium-low heat and cook, stirring occasionally, until the onion is completely soft, translucent and just beginning to turn golden at the edges.

⏱ 10 min

ResultSoftened onion and garlic

9 of 21

Halve each red pepper lengthways and pull out the core and seeds.

Red bell pepper · 3 piece

⏱ 30s

ResultHalved red bell peppers

10 of 21

Slice each pepper half lengthways into strips about 1 cm wide.

Halved red bell peppers · step 9

⏱ 40s

ResultSliced red peppers

11 of 21

Add the red pepper strips to the pan.

Sliced red peppers · step 10

⏱ 5s

ResultSoftened onion and garlic and sliced red peppers

12 of 21

Halve each yellow pepper lengthways and pull out the core and seeds.

Yellow bell pepper · 2 piece

⏱ 20s

ResultHalved yellow peppers

13 of 21

Slice each pepper half lengthways into strips about 1 cm wide.

Halved yellow peppers · step 12

⏱ 30s

ResultSliced yellow peppers

14 of 21

Add the yellow pepper strips to the pan with the red peppers.

Sliced yellow peppers · step 13

⏱ 5s

ResultSliced red pepper and sliced yellow pepper mixture

15 of 21

Stir everything together so the pepper strips are well coated in the oil and mixed with the onion.

⏱ 30s

ResultOil-coated peppers

16 of 21

Cook over a medium-low heat, stirring occasionally, until the peppers are tender and collapsing but still holding their shape.

⏱ 15 min

ResultSoftened peppers

17 of 21

Roughly chop the tomatoes into irregular chunks, keeping all the juice.

Ripe tomatoes · 3 piece

⏱ 45s

ResultRoughly chopped tomatoes

18 of 21

Tip the chopped tomatoes and all their juice into the pan.

Roughly chopped tomatoes · step 17

⏱ 5s

ResultRoughly chopped tomatoes and softened peppers

19 of 21

Season with salt, stirring it in.

Salt · 1 pinch

⏱ 10s

ResultSeasoned peperonata

20 of 21

Add a pinch of ground black pepper and stir it in.

Ground black pepper · 1 pinch

⏱ 10s

ResultSalt-and-pepper-seasoned peperonata

21 of 21

Simmer uncovered over a low heat, stirring occasionally, until the tomatoes have completely broken down into the peppers and the whole mixture is thick, jammy and fragrant.

⏱ 25 min

ResultSimmered peperonata

Total Time58 min

#	Product	Action
1	1 piece	Peel the onion, removing the papery outer skin.⏱ 20sResultPeeled onion
2	Peeled onionstep 1	Halve the peeled onion through the root, then slice each half thinly into half-moons.⏱ 30sResultThinly sliced onionsused in step 6
3	2 clove	Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3	Slice the peeled garlic cloves thinly lengthways.⏱ 20sResultThinly sliced garlic
5	Thinly sliced garlicstep 4	Transfer the sliced garlic into the wide frying pan.⏱ 5sResultThinly sliced garlic
6	Thinly sliced onionsstep 2	Add the sliced onion to the pan with the garlic.⏱ 5sResultThinly sliced onions and thinly sliced garlic
7	60 ml	Pour the olive oil over the onion and garlic in the pan.⏱ 5sResultThinly sliced onions and thinly sliced garlic and extra-virgin olive oil
8	—	Set the pan over a medium-low heat and cook, stirring occasionally, until the onion is completely soft, translucent and just beginning to turn golden at the edges.⏱ 10 minResultSoftened onion and garlic
9	3 piece	Halve each red pepper lengthways and pull out the core and seeds.⏱ 30sResultHalved red bell peppers
10	Halved red bell peppersstep 9	Slice each pepper half lengthways into strips about 1 cm wide.⏱ 40sResultSliced red peppers
11	Sliced red peppersstep 10	Add the red pepper strips to the pan.⏱ 5sResultSoftened onion and garlic and sliced red peppers
12	2 piece	Halve each yellow pepper lengthways and pull out the core and seeds.⏱ 20sResultHalved yellow peppers
13	Halved yellow peppersstep 12	Slice each pepper half lengthways into strips about 1 cm wide.⏱ 30sResultSliced yellow peppers
14	Sliced yellow peppersstep 13	Add the yellow pepper strips to the pan with the red peppers.⏱ 5sResultSliced red pepper and sliced yellow pepper mixture
15	—	Stir everything together so the pepper strips are well coated in the oil and mixed with the onion.⏱ 30sResultOil-coated peppers
16	—	Cook over a medium-low heat, stirring occasionally, until the peppers are tender and collapsing but still holding their shape.⏱ 15 minResultSoftened peppers
17	3 piece	Roughly chop the tomatoes into irregular chunks, keeping all the juice.⏱ 45sResultRoughly chopped tomatoes
18	Roughly chopped tomatoesstep 17	Tip the chopped tomatoes and all their juice into the pan.⏱ 5sResultRoughly chopped tomatoes and softened peppers
19	1 pinch	Season with salt, stirring it in.⏱ 10sResultSeasoned peperonata
20	1 pinch	Add a pinch of ground black pepper and stir it in.⏱ 10sResultSalt-and-pepper-seasoned peperonata
21	—	Simmer uncovered over a low heat, stirring occasionally, until the tomatoes have completely broken down into the peppers and the whole mixture is thick, jammy and fragrant.⏱ 25 minResultSimmered peperonata
Total Time		58 min

Serving

Spoon the peperonata into a serving dish.
Tear the basil leaves and scatter them over the peperonata, and serve it warm or at room temperature.

Nutrition

per serving

Estimated · pre-cooking · 67% ingredients covered

Nutrient	Per serving
	137kcal
	0.5g
	14g
	2g
	3g
	1g
	0.5g
	37mg

Ingredients0/9

Tools0/5

Recipe

Peperonata

Peperonata is a Sicilian stewed pepper and tomato dish with white onion, garlic, and fresh basil, served as a side or appetizer for four people.

What you’ll doYou will soften sliced onion and garlic in olive oil over medium-low heat until translucent and golden, then add strips of red and yellow pepper and cook until they begin to collapse. Next you will add roughly chopped tomatoes with their juice, season with salt and pepper, and simmer uncovered on low heat until the mixture thickens into a jammy consistency. Finally you will transfer to a serving dish and scatter torn basil over the top.

Serves4

Total58 min

LevelEasy

Ingredients

White onion1 piece
Garlic2 clove
Extra-virgin olive oil60 ml
Red bell pepper3 piece
Yellow bell pepper2 piece
Ripe tomatoes3 piece
Salt1 pinch
Ground black pepper1 pinch
Fresh basil leaves8 piece

Tools

Serving dishChef's knifeWooden spoonWide frying panChopping board

Method

Peel the onion, removing the papery outer skin.

20sChopping board, Chefs knifeWhite onion · 1 piece

Halve the peeled onion through the root, then slice each half thinly into half-moons.

Result · Thinly sliced onions · used in step 6

30sChopping board, Chefs knifePeeled onion · step 1

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic · 2 clove

Slice the peeled garlic cloves thinly lengthways.

20sChopping board, Chefs knifePeeled garlic cloves · step 3

Transfer the sliced garlic into the wide frying pan.

5sWide frying panThinly sliced garlic · step 4

Add the sliced onion to the pan with the garlic.

5sWide frying panThinly sliced onions · step 2

Pour the olive oil over the onion and garlic in the pan.

5sWide frying panExtra-virgin olive oil · 60 ml

Set the pan over a medium-low heat and cook, stirring occasionally, until the onion is completely soft, translucent and just beginning to turn golden at the edges.

10 minWide frying pan, Wooden spoon

Halve each red pepper lengthways and pull out the core and seeds.

30sChopping board, Chefs knifeRed bell pepper · 3 piece

Slice each pepper half lengthways into strips about 1 cm wide.

40sChopping board, Chefs knifeHalved red bell peppers · step 9

Add the red pepper strips to the pan.

5sWide frying panSliced red peppers · step 10

Halve each yellow pepper lengthways and pull out the core and seeds.

20sChopping board, Chefs knifeYellow bell pepper · 2 piece

Slice each pepper half lengthways into strips about 1 cm wide.

30sChopping board, Chefs knifeHalved yellow peppers · step 12

Add the yellow pepper strips to the pan with the red peppers.

5sWide frying panSliced yellow peppers · step 13

Stir everything together so the pepper strips are well coated in the oil and mixed with the onion.

30sWide frying pan, Wooden spoon

Cook over a medium-low heat, stirring occasionally, until the peppers are tender and collapsing but still holding their shape.

15 minWide frying pan, Wooden spoon

Roughly chop the tomatoes into irregular chunks, keeping all the juice.

45sChopping board, Chefs knifeRipe tomatoes · 3 piece

Tip the chopped tomatoes and all their juice into the pan.

5sWide frying panRoughly chopped tomatoes · step 17

Season with salt, stirring it in.

10sWide frying panSalt · 1 pinch

Add a pinch of ground black pepper and stir it in.

10sWide frying panGround black pepper · 1 pinch

Simmer uncovered over a low heat, stirring occasionally, until the tomatoes have completely broken down into the peppers and the whole mixture is thick, jammy and fragrant.

25 minWide frying pan, Wooden spoon

Spoon the peperonata into a serving dish.

15sServing dishSimmered peperonata · step 21

Tear the basil leaves and scatter them over the peperonata, and serve it warm or at room temperature.

Result · Peperonata

10sServing dishFresh basil leaves · 8 piece

Printed 11 October 2026