Traditional Pepperonata Recipe

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!

Ingredient notes

• 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

Step 1

Saute the Aromatics

• 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. 

Step 2

Add the Peppers

• 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. 

Step 3

Add Some Tang

• 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.

Step 4

Simmer

• 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. 

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.

​​​​Did you make this pepperonata?

If you loved this bell pepper sauce, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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