Peperonata is solely stewed peppers and it’s a kind of conventional dishes that Italian delicacies is renown for. I attempt to make peperonata as typically as I can, particularly when peppers could be discovered on sale. I used to be out for brunch with my household not too long ago, and we stopped off at a neighborhood grocery retailer on our method house.
All I wanted had been oranges and lemons, however after all, I ended up with 4 luggage stuffed with groceries! There was an important sale on produce, and bell peppers had been on sale for lower than a greenback every. I couldn’t assist myself, and earlier than I knew it, I had a dozen giant peppers in my grocery cart.
As soon as I arrived house, I knew that I must discover a method to make use of my pepper bounty as quickly as attainable. In the long run, I settled on this conventional dish of peppers gently stewed in tomatoes. This “pepper stew” is gorgeous with grilled or roasted meats or as an addition to an antipasti desk.
I even get pleasure from a scoop of those peppers alongside some creamy cheese and crusty Italian bread for lunch or a light-weight dinner. Since I like a little bit of spice, I add one or two sizzling peppers into the combo of candy peppers however be happy to go away them out in case you favor.
Relying on my temper, I could add different greens similar to mushrooms and celery, however I all the time begin out with the fundamental recipe under. This dish freezes effectively, so I put half my completed pepper dish within the freezer to get pleasure from over the vacations.
Buon Appetito
Deborah Mele
Components
- 4 to five Blended Crimson and Yellow Peppers
- 2 Scorching Banana Peppers (Optionally available)
- 6 Tablespoons Olive Oil
- 1 Medium Onion
- Salt & Pepper
- 2 Cloves Minced Garlic
- 1 (14 oz.) Can Chopped Tomatoes
- Recent Chopped Parsley
- 1/2 Cup Chopped Pitted Kalamata Olives (Optionally available)
Directions
- Wash and dry all the peppers.
- Lower off the tops, and minimize in half, eradicating seeds and membranes and slice into 1 inch strips.
- Slice the onion into skinny slices, and minimize these slices into quarters.
- Warmth the olive oil in a big, heavy pan, and add the onions, garlic and peppers.
- Cook dinner for about 10 minutes on medium warmth, stirring often, till each the onions and peppers have softened and brought on some colour.
- Add the tomatoes, and scale back warmth to a simmer.
- Season with salt and pepper and cook dinner for an extra 30 to 40 minutes, including a little bit water if the combination appears to be drying out an excessive amount of.
- Add the parsley and olives, and cook dinner an extra 5 minutes.
- Style as soon as extra, and alter seasonings if wanted.
- Place combination right into a platter, and permit to come back to room temperature.
Diet Info:
Yield: 6
Serving Measurement: 2 cups
Quantity Per Serving:
Energy: 151Whole Fats: 14gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 11gLdl cholesterol: 0mgSodium: 58mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g
