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Pepperonata is a traditional southern Italian staple that is perfect as a side dish or a topping to pastas as a main course.

There are many variations of this dish.  The simplicity of this recipe makes it one of our favorites.



Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 people


  • 5 Tbsp olive oil
  • 1 onion sliced
  • 3 bell peppers halved then cut into 1cm slices
  • 1 garlic cloves sliced
  • 1 1/2 medium tomatoes roughly chopped
  • 1 1/2 tsp balsamic vinegar
  • 1/4 cup black olives
  • 1 Tbsp Oregano
  • salt & pepper to taste
  • 1 pinch red pepper flakes optional
  • fresh basil leaves for garnish


  • Heat oil in a large saucepan over medium heat. Add onion and cook for 4 minutes or until softened.
  • Add peppers and garlic, and cook, stirring occasionally, 10 minutes or until peppers are softened a bit.
  • Add tomatoes, balsamic vinegar and olives. Cook 8 minutes or until tomatoes begin to break down
  • Stir in oregano and red pepper flakes, and season with salt and pepper. Garnish with basil & serve over crusty bread, brushcetta, creamy polenta, tossed with your favorite pasta, or even topped on a protein.


You can use bell peppers, sweet mini peppers, or both for this dish.  Cherry tomatoes are also another option for more color.
Make it your own!  Add capers, honey, a splash of citrus, or other veggies you have on hand.  Carrots, peas, celery,eggplants, or squash can be fun additions to Pepperonata that  provide a unique twist.
Recipe adapted from Feast magazine.
Tried this recipe?Let us know how it was!