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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 84.2
  • Total Fat: 6.9 g
  • Cholesterol: 3.9 mg
  • Sodium: 436.0 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Peperonata calories by ingredient
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Number of Servings: 8


    3 tbsp Extra Virgin Olive Oil
    1 tbsp Butter, salted
    1 large Onions, raw
    4 serving Garlic, cooked (1 clove / serving)
    1 tsp Salt
    3.5 cup Canned Tomatoes


1 Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.

2 In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.

3 Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.

4 The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy). Taste, season generously, and add a dash of vinegar to sharpen things up, should you want to.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user KNITECH.

TAGS:  Vegetarian Meals |

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