Stewed peppers, a dish that needs no elaborate presentations: they speak with colors, fragrances, and the memory of a family gesture. Peppers in stew belong to this precious category of cuisine: one that combines everyday life with poetry, simplicity with profound taste.
Prepared with few essential ingredients – ripe peppers, tomato, extra virgin olive oil – and a slow and respectful cooking, stewed peppers conquer with discretion. No ostentation, only balance and warmth. Their strength lies entirely in the velvety consistency, the flavor that becomes soft and enveloping.
They can accompany a main course, enrich a bruschetta, or become absolute protagonists, served warm with a drizzle of raw oil.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn, All Seasons
Ingredients for Stewed Peppers:
- 3 peppers
- 5 tablespoons extra virgin olive oil
- 1 clove fresh garlic
- 1 dash salted capers
- as needed fresh basil
- 300 ml tomato puree
- to taste fine salt
- to taste spicy chili pepper (optional)
- 1/2 yellow onion (optional)
Tools for Stewed Peppers:
- 1 Saucepan
- 1 Knife
- 1 Bowl
Steps for Preparing and Cooking Stewed Peppers:
Wash the peppers well and dry them, remove the stalk and cut them in half, then remove the seeds and internal filaments. Cut them into strips about 0.75 inches thick.
In a large saucepan, place the extra virgin olive oil and if you desire a more aromatic taste, add a finely chopped half yellow onion and let it gently soften in the oil, add a clove of garlic and let it flavor well then add the peppers and sauté them over high heat for 5 minutes, stirring often so they season well and begin to soften.
Add the tomato puree or if you prefer, you can add 4 or 5 well-ripe fresh tomatoes, peeled and chopped. Add the capers after rinsing them under cold running water and then soaking them for 10 minutes in water, drain them and dry them well. Adjust the salt, if you like, add a piece of spicy chili pepper according to your taste and cook over low heat for about 30 minutes, they should be tender, well amalgamated with the sauce.
At the end of cooking, remove the garlic clove and serve them hot or warm, add some fresh basil leaves torn into pieces, if you wish you can serve them with a drizzle of raw oil to enhance their fragrance.
FAQ
Can I prepare stewed peppers in advance?
Yes, in fact: like many stewed preparations, they are even better the next day when the flavors have fully melded. Keep them in the refrigerator in an airtight container for 2–3 days.
Can I freeze stewed peppers?
Yes, you can freeze them after they have completely cooled. We recommend portioning them and storing them in suitable containers. They keep well for about 1 month.
What is the ideal tomato puree?
Choose a dense, high-quality puree without added sugars. Alternatively, you can use well-ripened fresh tomatoes, peeled and chopped.
What can I pair with stewed peppers?
They are great with white meats, fried eggs, aged cheeses, or simply with toasted bread. They can also become an excellent pasta sauce.
