Peperonata is a dish suitable for any time of the year, especially since peppers are available all year round. You can serve it cold as an appetizer or hot as a side dish for meat or fish. It might seem like a hard-to-digest recipe, but that’s not really the case. It’s important not to overdo it and to make sure to remove the inner white part and seeds, which contain flavin that, if ingested, give us the feeling of not having digested. Follow the procedure to prepare the Traditional Peperonata Recipe.
Other recipes with peppers
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 124.91 (Kcal)
- Carbohydrates 12.53 (g) of which sugars 11.17 (g)
- Proteins 2.57 (g)
- Fat 6.65 (g) of which saturated 0.58 (g)of which unsaturated 0.83 (g)
- Fibers 5.00 (g)
- Sodium 513.63 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 bell peppers (red, yellow, and green)
- 7 oz tomato sauce
- 3 Tropea red onions
- 1.8 oz Taggiasca olives (pitted)
- 2 tbsp white wine vinegar
- 1 tsp dried oregano
- 4 tsp extra virgin olive oil
- 0.5 tsp fine salt
Tools
- Kitchen Scale
- Cutting Board
- Pan
