Sweet Bell Pepper Stew

Classic Mediterranean Peperonata turns ordinary veggies into a stunning flavor explosion. The bell peppers cook down with onions and tomatoes until they're incredibly soft and rich. As the peppers' natural sweetness mingles with tangy tomatoes and fragrant garlic, you get a versatile veggie mix that works in tons of different meals.

I stumbled upon peperonata during a trip to southern Italy. A small local eatery served it with some crusty bread as a starter. The bright colors caught my eye right away, but that amazing taste is what hooked me for good. Now it's my favorite thing to make when friends come over who enjoy food that's straightforward but impressive.

Key Components

Must-Have Items

• Bell peppers: They bring a sweet, earthy taste. Go for red, orange or yellow ones for extra sweetness.
• Yellow onions: They add aromatic sweetness. Cut them thin so they melt down nicely.
• Fresh garlic: Gives that necessary kick. Chop it small to spread the flavor throughout.
• Tomato passata: Creates the smooth foundation. Pick one without extras for pure tomato goodness.

Taste Boosters

• Extra virgin olive oil: Adds a rich feel. Better quality really changes the final taste.
• White wine vinegar: Brings some zing. The tang balances out the sweetness.
• Granulated sugar: Evens out the acidity. Just a tiny bit makes the sauce way better.
• Salt and pepper: Make everything pop. Kitchen salt works best as it spreads evenly.

Preparation Steps

Getting Started:

Heat up some good olive oil in a big, sturdy pan over medium heat. Throw in your sliced onions with a big pinch of salt, giving them an occasional stir so they don't brown. Let them cook till they're see-through and sweet, about five minutes or so.

Mixing The Veggies:

Add your sliced bell peppers and chopped garlic to those soft onions. Turn the heat down a bit so nothing burns. Let everything cook together for ten minutes, stirring now and then for even cooking.

Slow Cooking Magic:

Pour your tomato passata over all those veggies and mix it all up. Cover the pan and lower the heat to keep it just barely bubbling. Let it simmer away for twenty minutes, checking it once in a while.

Final Touches:

Take the lid off and mix in the sugar and vinegar. Let it bubble uncovered for another five minutes to get more intense flavors. Give it a taste and add more salt and pepper if it needs it.

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When I was little, my grandma would cook huge pots of peperonata during summer when her garden was bursting with peppers. She always told me that letting the veggies cook slowly was the key to getting the best flavor. To this day, whenever I smell peppers cooking, I'm instantly back in her kitchen.

Tasty Combinations

Peperonata can make any ordinary meal something special. Mix it with just-cooked pasta and finish with some fresh basil and pecorino cheese for an easy dinner. Serve it next to grilled sausages where the sweet-tangy veggies match perfectly with the rich meat. Spread it on toasted sourdough with creamy burrata cheese on top for a fancy starter. Put it in sandwiches with prosciutto and fresh mozzarella for amazing lunches.

Make It Your Own

You can change up peperonata to match what you like or need. Throw in some diced eggplant while the peppers are cooking for more Mediterranean vibes. Add some red pepper flakes if you want a bit of heat. Mix in capers and olives toward the end for a salty kick. Put in diced zucchini with the peppers for more variety. If you want protein, add some white beans during the last five minutes of cooking.

Storing And Reusing

Peperonata actually gets better after a day or two as all the flavors mix together. Keep completely cooled peperonata in sealed glass containers in your fridge for up to five days. You can also divide cooled peperonata into freezer containers, leaving some space at the top, then freeze for up to three months. Let frozen portions thaw in the fridge overnight before warming them up gently. When using refrigerated leftovers, add some fresh herbs and a drizzle of olive oil before serving to brighten it up.

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Over the years, I've grown to love peperonata even more. What started as just a simple side has turned into one of my best dishes. The way the sweet peppers work with the tangy tomatoes creates something that goes with so many meals. I find something really calming about chopping all the veggies and watching them slowly simmer, and whenever I make it, my family and friends can't get enough.

Frequently Asked Questions

→ Is it okay to prepare this stew in advance?

Of course! It's even tastier the next day after the flavors mingle. Keep in the fridge for up to 3 days.

→ Which peppers work best for this dish?

Red bell peppers have the most sweetness, but yellow or orange peppers also work. Skip green ones—they're not as sweet.

→ What's the best way to serve it?

Try it warm or at room temp as a side, on toasted bread, or as part of a starter platter.

→ Why is my stew taking too long to soften the peppers?

It depends on how thick the strips are or how low the heat is. Cook until the peppers are soft but not falling apart.

→ Can leftovers be frozen?

Absolutely. Store in a sealed container and freeze for up to three months.