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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.0
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.7 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.4 g

View full nutritional breakdown of peperonata calories by ingredient
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food network magazine, fabulous paired with meat, or brown rice. food network magazine, fabulous paired with meat, or brown rice.
Number of Servings: 8


    1/4 cup extra-virgin olive oil( the original calls for 1/2 cup)
    1 medium onion, halved and thinly sliced
    4 cloves garlic, smashed
    2 tablespoons tomato paste
    Kosher salt and freshly ground pepper
    6 bell peppers (red, yellow and orange), cut into 2-inch pieces
    1 cup dry white wine
    1/2 bunch fresh basil, torn
    2 teaspoons balsamic vinegar (preferably aged)


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.

Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.

Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Stir in the basil and balsamic vinegar and season with salt and pepper.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.

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