Rabbit with bell peppers, a tasty and hearty dish, perfect for a family dinner or with friends, but also for important and special occasions.
Its versatility makes it an excellent choice for celebrating special moments and creating a convivial atmosphere.
Basically, it’s a rabbit stew, where the meat is slow-cooked with colorful peppers (I used 1 red and 1 yellow to give color and vibrancy to the dish), creating a blend of intense and enveloping flavors.
Rabbit meat, tender and flavorful, goes perfectly with the sweetness of the peppers, creating a unique balance of flavors. Additionally, the addition of aromatic herbs like sage, rosemary, and bay leaf during cooking helps to intensify the flavor of the dish, adding aromatic notes that blend harmoniously with the other ingredients.
Rabbit with bell peppers is a versatile dish, perfect for a family dinner or with friends.
Its preparation is relatively simple and the result is always appreciated by everyone. We love it. Will you try it?
Let’s see together how to make the recipe for Rabbit with bell peppers. Prepare the ingredients as we begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty main courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 rabbit (approximately 2 lbs)
- 4 tablespoons extra virgin olive oil
- 1 onion
- 1 clove garlic
- 5 leaves sage
- 5 leaves bay leaf
- 1 sprig rosemary
- 1 glass white wine
- 1 yellow bell pepper
- 1 red bell pepper
Tools
- 1 Chopper
- 1 Pan
Steps
First, wash the rabbit and pat it dry with paper towels. Pour the oil into a suitable pan with the peeled garlic and let it infuse for 1 – 2 minutes without burning. Then, brown the chopped onion and pieces of rabbit in the pan until well golden: it takes about 5 minutes. Be careful not to pierce the meat.
Then, salt, add the white wine and let it dry, then add the aromatics (sage, bay leaf, rosemary), brown a little, then add a glass of water, reduce the heat to low.
Cover with a lid and cook for about 60 – 70 minutes. Halfway through cooking, add the bell peppers cut into pieces and finish cooking. If it gets too dry, add some hot water (or broth).
Here is the Rabbit with Bell Peppers ready. Enjoy your meal!
Until the next recipe
Storage
Rabbit with bell peppers is a dish that stores well, both in the refrigerator and in the freezer. Here are some useful tips:
Refrigerator Storage
It can be stored in the refrigerator for a maximum of 2-3 days. It’s important to place it in an airtight container or covered with plastic wrap to prevent it from absorbing odors and drying out. To reheat, you can use the microwave or a pan. In the latter case, add a little broth or water to prevent it from drying out.
Freezer Storage
It can also be stored in the freezer for a maximum of 2-3 months. Before freezing, let it cool completely. Divide it into portions and place it in containers or bags suitable for freezing.
To thaw, you can transfer it to the refrigerator overnight or use the microwave.
Additional Tips
If you used fresh ingredients, like peppers and aromatic herbs, it’s preferable to consume the rabbit within a few days of preparation, even if stored in the refrigerator.
If you froze it, make sure it is completely thawed before reheating to avoid it becoming rubbery.
Tips and Suggestions
– For a more intense flavor, you can marinate the rabbit for a few hours before cooking.
– Serve it hot, accompanied by rustic bread to soak up the sauce.
– You can enrich the dish with black olives, capers, potatoes, or other seasonal vegetables.
– For the best results, choose your ingredients carefully: use fresh and quality rabbit (have it cut into pieces by the butcher), colorful and firm peppers, and fresh ingredients for the sauté and aromatics.
– For the best results, choose your ingredients carefully: use fresh and quality rabbit (have it cut into pieces by the butcher), colorful and firm peppers, and fresh ingredients for the sauté and aromatics.
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