Peperonata Stewed Sweet Peppers Recipes

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PEPPERS AND POTATOES STEW: PEPERONATA DI PATATE



Peppers and Potatoes Stew: Peperonata Di Patate image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 small red onion, chopped fine
5 cloves garlic, cut into 3 pieces
8 bell peppers (2 red, 2 yellow, 2 green, 2 orange), seeded and sliced
1/2 (28-ounce) can pelati tomatoes, blended smooth
1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes
1 cup vegetable broth (recommended: organic vegetable broth)
1 generous handful fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
  • When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
  • Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce.

Nutrition Facts : Calories 144, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 239 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams

PEPERONATA (STEWED SWEET PEPPERS)



Peperonata (Stewed Sweet Peppers) image

Make and share this Peperonata (Stewed Sweet Peppers) recipe from Food.com.

Provided by threeovens

Categories     Peppers

Time 1h15m

Yield 2 cups

Number Of Ingredients 8

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1/3 cup extra virgin olive oil
4 garlic cloves, sliced thin crosswise
1/2 medium white onion, sliced thin
salt & freshly ground black pepper
3 tablespoons red wine vinegar

Steps:

  • Core, seed, and cut peppers into 1/4 inch strips.
  • Heat oil in a 4 quart saucepan over medium high heat.
  • Add peppers, garlic, onions, 1/2 cup water; season with salt and pepper.
  • Cook, partially covered, stirring occasionally, until peppers are soft, about 1 hour.
  • Stir in vinegar, transfer to a serving bowl.

Nutrition Facts : Calories 409.9, Fat 36.8, SaturatedFat 5.1, Sodium 8, Carbohydrate 21.4, Fiber 4.9, Sugar 8.7, Protein 3.3

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