Peperonata: Stewed Bell Peppers
Cilantro and Citronella
Cilantro and Citronella
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  • 4 as an appetizer with bread
  • 2 as a main dish
  • ¼ cup good quality olive oil 1 medium onion, sliced 4 - 6 cloves of garlic, sliced thinly 5 bell peppers, your choice of colour, sliced lengthwise 4 medium tomatoes, peeled, seeded and cut into chunks salt and pepper, to taste red wine vinegar, optional and to taste Warm a very large pot over medium-low heat then add the olive oil, onion and garlic. Fry gently, stirring occasionally, until soft. Add the sliced peppers and a pinch of salt, mix well. Cover the pot and allow the peppers to soften, stirring occasionally, for about 15 minutes Add the chunks of tomato and raise the heat to medium so that the juices begin to simmer. Cook uncovered. Cooking time is up to you. I left my peperonata to stew for about an hour and a half, stirring occasionally. If you don't have so much time, raise the heat a little and stew for about 40 minutes When the juices have cooked down into a thick sauce, the peperonata is ready. Season to taste with salt, pepper and red wine vinegar. 3.5.3208



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