Peperonata Peppers Tomatoes Onions Recipes

PEPERONATA ( PEPPERS , TOMATOES , ONIONS)

Peperonata ( Peppers , Tomatoes , Onions) image

Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with "hors- d'oeuvres" and hot with roast or grilled chicken , lamb or pork This really tastes like candy.

Provided by mozarth622

Categories Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 large red bell peppers
3 large green bell peppers
4 -5 tablespoons olive oil
1 cup of diced onion
2 -3 garlic cloves, minced
2 bay leaves
1 lb of ripe tomatoes, cut in quarters (I use Italian tomatoes Manzano)
salt & freshly ground black pepper

Steps:

Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
Add the bell peppers; cover and cook 10 minutes.
TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
Uncover and mix occ. until sauce reaches the desired thickess.

Nutrition Facts : Calories 215.5, Fat 14.3, SaturatedFat 2.1, Sodium 13.6, Carbohydrate 22.1, Fiber 6.5, Sugar 12.8, Protein 3.7

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Stewed Peppers with Tomatoes, Onions and Garlic image

There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

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