If you’re looking for a dish that’s colourful, naturally healthy, and packed with flavour, this one’s for you. Peperonata is a traditional Italian side made with slow-cooked peppers, onion, and passata—it’s simple, satisfying, and perfect for the warmer months.
Don’t be fooled by its simplicity—this humble mix of peppers, onion, and passata transforms into something truly special. As it cooks low and slow, the peppers caramelise and soften, creating a rich, sweet-savory flavour that’s far greater than the sum of its parts.
It’s one of those dishes that tastes even better the next day, making it ideal for meal prep. It also happens to be naturally vegan, gluten-free, and incredibly versatile. You can serve it warm or cold, as a side, spread on toast, or scooped up with crusty bread. Made in one pan with just a few ingredients, this is proper cucina povera at its finest—humble, nourishing, and buonissimo.
What Is ‘Peperonata’?
Peperonata is a traditional Italian side dish made by slowly cooking bell peppers, onion, and sometimes celery in olive oil and tomato passata. The vegetables soften and caramelise as they simmer, creating a sweet, jammy texture that’s full of rich, comforting flavour.
This dish comes from Southern Italy and highlights how simple ingredients can become something truly special. Italians often enjoy peperonata warm or cold, scooped up with crusty bread, served with grilled meat or fish, or even stirred through pasta or rice.
It’s naturally vegan, gluten-free, and perfect for meal prep. The flavours deepen after a day in the fridge, making it one of those recipes that tastes even better the next day.
Tips
Peperonata is incredibly versatile and pairs beautifully with all kinds of dishes. Here are some of my favourite ways to enjoy it:
- With crusty bread: The classic way! Scoop it up with a slice of sourdough Easy No Knead Bread, focaccia, or a crusty baguette.
- Next to grilled meat or fish: It’s the perfect sweet-savory side for chicken, steak, pork, or a fillet of sea bass or salmon.
- With eggs: Serve it alongside fried or poached eggs for a nourishing brunch or light dinner.
- Tossed through pasta: Stir it into freshly cooked pasta with a drizzle of olive oil and some Parmesan or vegan cheese.
- On toast: Spoon it over toasted bread with a little ricotta, goat’s cheese, or hummus.
- As part of a grain bowl: Combine with quinoa, couscous, or brown rice, and top with protein for a balanced, vibrant bowl.
Tips
- Slow is key: Let the peppers cook down slowly for that jammy, sweet texture.
- Don’t skip the celery: It adds depth and that classic Italian soffritto flavour.
- Basil at the end: Add fresh basil right before serving for maximum flavour.
Swaps
Passata: You can use tinned chopped tomatoes or fresh tomatoes, but cook a bit longer for the sauce to reduce.
Celery: Not a fan? Add an extra half onion instead.
No fresh basil? Dried oregano or thyme works well too, just add during cooking.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat gently in a pan.
More Pepper Recipes
- Roasted Aubergine, Pepper & Grains Salad
- Butter Beans, Roasted Pepper & Lemony Ricotta
- South African Veggies & Beans: Chakalaka
- Shakshuka
Peperonata
Ingredients
- 4 bell peppers, I used red and yellow
- 1 /2 yellow onion
- 2 tbsp olive oil
- 1 celery stick
- 400 ml passata, I only use Mutti
- fresh basil
- salt and pepper, to taste
Instructions
- Slice the peppers into strips, chop the onion and celery.
- Sauté all the vegetables in olive oil on medium-low heat. Add the passata and season. Simmer for 20–25 mins, stirring occasionally. Add a lid too to help the pepper to soften.
- Serve warm or cold. Crusty bread to scoop it up is a must!