Peperonata
on Mar 27, 2025, Updated Jun 12, 2025
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Silky sauteed peppers and onions get bumped up with flavor from the addition of garlic, anchovies, and oregano. Peperonata can be used in so many ways!
Peperonata is a simple dish of slow-cooked bell peppers, and it can be used in so many ways. At its simplest, peperonata is simply soft peppers, olive oil, salt, and pepper, perhaps with some tomatoes. I like to bump up the flavor with garlic, anchovies, onions, and oregano.
Try peperonata as a topping for bruschetta, grilled foods, fish, or a variety of roasted or braised meat dishes. Peperonata is enjoyed all throughout Italy, and several regions claim it as their regional dish, like Naples and Emila-Romagna.
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You can cut the strips of peppers as thick or thin as you like them. Thinner slices will cook to a velvety, melty consistency, while thicker slices will hold their texture more. I like to stop cooking the peppers when they are soft but still holding their shape; I don’t like them too mushy.
Serve peperonata over breaded chicken cutlets, Grilled Cod, baked chicken thighs, oven-baked salmon, grilled pork chops, or tossed with cooked pasta (Trader Joe’s Penne Peperonata has quite a following – you can make your own homemade version with this recipe!). Or include it in an antipasti spread, or serve it as a side to just about anything! Peperonata is usually served at room temperature, but it can also be enjoyed chilled or warm.
What's In This Post?
Ingredients
- Olive oil – Use a good one here!
- Red onions – Halved and sliced crosswise. Or use yellow onions; either will work.
- Garlic
- Anchovies
- Red and yellow bell peppers – Peel and core the peppers and cut into 1/2-inch strips. I don’t like green peppers here, and their color turns khaki when sautéed for this long, so use red, yellow, or orange bell peppers.
- Plum tomatoes – Seeded and diced.
- Dried oregano
- Red wine vinegar – I love the way a splash of vinegar balances out the sweetness of the peppers with a touch of acidity, but you can leave it out if you prefer a sweeter finished dish.
- Chopped fresh flat-leaf parsley – To serve.
How to Make Peperonata
- Sauté the aromatics: Sauté the onions. Add the garlic and anchovies.
- Cook the remaining vegetables: Add the peppers, tomatoes, and oregano and cook over medium-low heat for about 30 minutes until all of the vegetables are soft but not mushy.
- Finish and serve: Add the red wine vinegar if using. Taste and adjust seasonings. Cool to room temperature and serve.
How to Slice Peppers and Onions for Peperonata
- Slice the bell peppers in planks away from the stem and seeds. Remove any stray seeds.
- Slice the sections of bell pepper into strips about 1/2 inch thick.
- Cut off the stem end of the onion. Leave the root end intact.
- Hold the onion in your non-dominant hand. Slice the onion in half crosswise through the root.
- Peel off the skin of the onion. Place the onion on its flat side.
- Slice the onion into 1/4-inch half-moon slices. They will fall apart, but that’s fine.
Storage
Peperonata can be stored in an airtight container in the refrigerator for up to a week. Enjoy chilled or bring to room temperature before serving.
What to Serve With Peperonata
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Peperonata
Ingredients
- ¼ cup olive oil
- 2 large red onions (halved and sliced crosswise)
- Kosher salt and freshly ground black pepper (to taste)
- 4 garlic cloves (smashed)
- 6 anchovy filets (chopped)
- 3 red bell peppers (cut into 1/2-inch slices)
- 3 yellow bell peppers (cut into 1/2-inch slices)
- 4 plum tomatoes (seeded and diced)
- 1//2 teaspoon dried oregano
- 1 tablespoon red wine vinegar (optional)
- Chopped fresh flat-leaf parsley
Instructions
- Heat the oil in a large, deep skillet or pan over medium heat. Add the onions, season with salt and pepper, and sauté for 5 minutes, until softened.
- Add the garlic and anchovies and stir for a minute or two until you can smell the garlic and the anchovies start to melt into the oil.
- Add the peppers and tomatoes, season again with salt and pepper as well as the oregano, and cook over medium-low heat for about 30 minutes until all of the vegetables are soft but not mushy.
- Add the red wine vinegar if using. Taste and adjust seasonings.
- Cool to room temperature and serve.
