Pepperonata is a classic Italian sauce made from bell peppers, tomatoes, and aromatics. It’s easy to make in one skillet and has mouthwatering flavors, making it a wonderful pairing for sandwiches, pizzas, omelets, pasta, grilled meats, and more!
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Are there a bunch of leftover bell peppers in your fridge? I have an even better way to use them than stuffed peppers or ratatouille—this pepperonata recipe!
This Italian pepper and onion sauce will become a new staple in your kitchen. It’s a fun way to mix things up from the typical tomato-based sauce, plus it pairs well with all kinds of meals. Also, your bell peppers will never go to waste again!
What is pepperonata?
Pepperonata, or peperonata, is a simple, vegan-friendly Italian dish made from stewed sweet bell peppers, onions, garlic, tomatoes, and capers. The result is a mouthwatering, stew-like dish known for its bold, tangy-sweet flavors and versatile uses.
The possibilities are endless when it comes to customizing and incorporating pepperonata into your meals.
You can spoon it over grilled meat, toss it with pasta, scoop it up with crostini, or layer it on a sandwich. Regardless, this pepperonata recipe promises to steal the show, whether you’re planning a cozy dinner for two or hosting friends.
Ingredients
- Olive oil
- Onion and garlic – This dish starts with sautéed onion and garlic for an aromatic and savory base.
- Bell peppers – The star of this dish! Opt for fresh and firm bell peppers—preferably a mix of thinly sliced red, yellow, and orange peppers—for the best flavor and a colorful presentation.
- Pepperoncini rings – These are technically an optional ingredient, but the hint of tanginess and mild heat they add take this dish to the next level.
- Cherry tomatoes – You can use any kind of finely diced tomato here, but I love the tartness and sweetness of halved cherry tomatoes.
- Capers
- Dried oregano – Or take it up a notch with my homemade Italian Seasoning blend.
- Red pepper flakes
- Salt and pepper
- Red wine vinegar – The touch of acidity from the vinegar brightens up and balances the whole dish. If you need a substitute, use white wine vinegar, apple cider vinegar, or a splash of lemon juice instead.
- Fresh basil
How to make pepperonata
Heat the olive oil in a large skillet over medium heat. Once hot, add the onion and sauté until it softens. Add the garlic and sauté until fragrant.
Next, add the sliced peppers and pepperoncini rings. Cook until the peppers start to soften and blister, then add the tomatoes and cook until they begin to soften.
Add the capers, dried oregano, and red pepper flakes. Season the mixture with salt and ground black pepper before pouring the vinegar into the skillet.
Turn down the heat and let the bell pepper stew simmer until the peppers become soft and tender but still have their vibrant colors. Add the fresh basil right before serving, then enjoy!
Slow cooker instructions
To make the pepperonata in your slow cooker instead, combine all of the ingredients in the pot and cook on low, stirring occasionally, for 6 to 8 hours, or until the vegetables are tender and the flavors have melded together.
Tips and tricks
- I recommend making this in a wide, shallow pan or skillet to allow for even cooking, better evaporation, and a higher concentration of flavors.
- Cooking the stew over low heat is key to unlocking the natural sweetness and aromatic qualities of the veggies and seasonings.
- Remember to taste the sauce as you go and adjust the seasonings as needed. Add a pinch of salt, a splash of vinegar, or extra red pepper flakes to achieve your perfect flavor.
Variations
Feel free to put your own spin on this classic Italian dish. Here are some ideas to get you started:
- Make it spicy – Add an extra pinch of red pepper flakes or incorporate hot peppers into the stew, like red chili peppers or jalapeños, for a fiery kick.
- Substitute canned tomatoes – If fresh tomatoes are out of season, canned diced tomatoes are a convenient alternative with great flavor. If you can find a can of San Marzano tomatoes, that would be even better!
- Add protein – Stir cooked ground Italian sausage, bacon, or shredded chicken in the stew to make it extra satisfying. Or, to keep it vegan-friendly, use canned cannellini beans, chickpeas, or black beans
- Roast or grill the peppers – Try grilling, broiling, or roasting the bell peppers before adding them to the sauce for a deeper, smokier flavor.
Serving suggestions
There’s no shortage of delicious ways to use pepperonata, but these ideas will help get you started:
- Pepperonata pasta – Toss your favorite pasta noodles with pepperonata, then top it with freshly grated Parmesan cheese for a simple yet satisfying meal.
- Grilled meats – Serve pepperonata alongside grilled chicken, steak, or salmon. The burst of rich, tangy flavor perfectly complements the char-grilled goodness.
- Bread – Spread pepperonata generously on slices of crusty bread or crostini for a delicious appetizer or snack.
- Pepperonata pizza – Try it as an alternative to traditional pizza sauce. Simply spread the pepperonata on pizza dough or French bread, top with mozzarella cheese and your favorite toppings, and bake!
- Eggs – Try spooning some of the sauce into a fluffy omelet, adding it to frittatas before baking, or serving it on the side of your everyday scrambled eggs.
- Sandwich spread – Slather it on your favorite sandwiches and paninis. I love it on homemade cheesesteaks and Cuban sandwiches.
- Grain bowls – Spoon pepperonata over a bowl of cooked rice or quinoa and top it with your favorite protein, avocado slices, and a drizzle of Lemon Pesto Dressing or Ranch Dressing for a healthy meal.
Storing and reheating
After the leftover pepperonata has cooled completely, transfer it to an airtight container and store it in the fridge for up to 1 week or in the freezer for up to 3 months. Let the leftovers thaw overnight in the fridge before reheating.
To reheat, gently warm it in the microwave or in a saucepan over low heat, stirring occasionally, until heated through.
More Italian sauce recipes
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Pepperonata
Ingredients
- 4 large bell peppers (a mix of yellow, and orange, thinly sliced)
- ¼ cup pepperoncini rings (optional)
- ¼ cup olive oil
- 1 large onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 Tablespoons capers (drained)
- 1 teaspoon dried oregano
- Pinch red pepper flakes (optional)
- Salt and pepper (to taste)
- 1 Tablespoon red wine vinegar (optional)
- Fresh basil leaves torn (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until it begins to soften and turn translucent, about 3-4 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the sliced peppers (and pepperoncini, if using) and sauté for about 10-12 minutes, or until the peppers start to soften and blister.
- Add the tomatoes and cook for an additional 5 minutes, until they begin to soften.
- Add the capers, dried oregano and red pepper flakes. Season the mixture with salt and pepper, to taste. Add the vinegar, if using.
- Reduce the heat to low and let the peperonata mixture simmer gently for another 10-15 minutes. This allows the flavors to meld and the peppers to become tender while retaining their vibrant colors.
- Just before serving, add the fresh basil. Enjoy!
Slow Cooker Directions
- To make the pepperonata in your slow cooker instead, combine all of the ingredients in the pot and cook on low, stirring occasionally, for 6 to 8 hours, or until the vegetables are tender and the flavors have melded together.
Equipment
Excellent! Tnaks for the recipe!
Excellent! Thanks for the recipe!