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Peperonata Recipe

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Peperonata Recipe

Prep Time: Cook Time:


  • Olive oil | 0.25 cup
  • Peppers, sweet, red, raw | 2.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Sweet Green peppers, raw | 2.00 medium
  • Sweet Yellow peppers | 2.00 pepper, large 3-3/4" long, 3" dia
  • Onions raw | 1.00 large
  • Garlic, raw | 4.00 Tbsp
  • Spices, oregano, dried | 1.00 tbsp
  • Granulated sugar | 1.00 tbsp
  • Tomatoes, red, raw | 5.00 Italian tomato
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Fresh basil | 0.50 cup leaves, whole
Nutrition Facts (Per Serving)

Calories per serving: 163.09 mg

Fat per serving: 10.03 g

Saturated fat per serving: 1.39 g

Protein per serving: 2.58 g

Sodium per serving: 34.92 mg

Cholesterol per serving: 0.00 g


  1. Seed and slice the sweet peppers into 2 1/2 to 3-inch long strips; slice the onion into half-moons; thinly slice the garlic cloves; seed and dice the tomatoes.
  2. Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
  3. Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be cooked, but with a little crunch left in them.
  4. Add the garlic and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
  5. Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

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