Peperonata recipe

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Ingredients

3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 potatoes, chopped
5 tomatoes, chopped
3 red bell peppers, cored and sliced
3 yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

Nutrition Info

394 calories
carbohydrate: 68.2 g
cholesterol: : -
fat: 11.4 g
fiber: 12.5 g
protein: 10 g
saturatedFat: 1.6 g
servingSize: -
sodium: 631.3 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot. Add onions and garlic, cook and stir until soft and lightly browned, about 5 minutes.

  2. Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

Recipe Yield

4 servings

Recipe Note

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

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