Peperonata (Stewed Peppers)
By Cheryl Forberg 
Peperonata (“stewed peppers”) is one of the most popular recipes found throughout Italy. In itself, it is a vegan recipe composed of bell peppers, onion, and sometimes tomato, sauteed in olive oil. Garlic, olives, capers, basil, oregano, or chili flakes may be added and sometimes a splash of balsamic or sprinkle of sugar is used to balance the acid of the tomatoes and/or peppers. It can be served hot as an accompaniment to pasta, bruschetta, meatballs, or grilled sausages; or cold as an antipasto with cold meat and cheeses (charcuterie).
Traveling through Liguria and Tuscany recently, we found peperonata on many menus in the contorni or side dish section. I ordered it whenever I could. In Pienza, I enjoyed peperonata while tasting a variety of fresh and hard sheep’s milk pecorino cheese and local ham.
Years ago, when I worked the pasta station with Wolfgang Puck in San Francisco, I made peperonata daily and served it for lunch with thick hand-rolled pappardelle and grilled fennel sausages.
This is an easy version and is very adaptable with your favorite ingredients and meals. Buon appetito!
Peperonata (Stewed Peppers)
Serves 4 (makes about three cups)
Ingredients
1 ½ tablespoons olive oil
¾ cup chopped yellow onion
¾ cup diced fresh or canned tomato
½ teaspoon salt
3 Melissa’s bell peppers (1 red, 1 yellow and 1 orange)
Salt and pepper
Garnish: fresh basil or Italian parsley
Preparation
Core the bell peppers. Remove seeds and white membrane; discard. Cut the peppers lengthwise into 1-inch strips. Cut the strips into squares. There will be about 3 cups. Finely chop any remaining bell pepper scraps. There will be about ¾ cup chopped scraps. In a medium sauté pan, heat the oil over medium high heat. Add the onions and sauté for 3 to 4 minutes until soft but not browned. Turn the heat down if necessary.
Add the finely chopped bell peppers to the pan and continue to sauté for 3 to 4 minutes longer, stirring regularly. Add tomato and ¼ teaspoon salt. Stir well and simmer over low heat for another 3 to 4 minutes. Continue to simmer for 10 to 15 minutes longer, adding a tablespoon or two of water if needed, to keep from sticking. The mixture will be very soft. 
Add the bell pepper squares and ¼ teaspoon of salt to the pan, mix, and continue cooking the peperonata with a lid on for about 10 minutes. Stir occasionally.
Remove the lid, season to taste with salt and pepper and simmer the peperonata for 5 to 10 minutes longer, without the lid. Some of the juices will evaporate. The pepper squares will be soft and may have a slight crunch.
Garnish with fresh basil or Italian parsley and serve hot, warm or cold.
