The light peperonata without onion is a side dish for the summer period, when peppers are in season.
It is a revisited, reduced-fat version of a very well-known and appreciated dish: peperonata.
Here I present a very simple recipe to make, significantly lighter than the usual version both due to the cooking method, which involves low-fat addition almost at the end of cooking, and the absence of onion, which some people have difficulty digesting.
Far from being a tasteless dish, it will instead be a tasty yet light dish, an excellent side for meats, especially white meats and fish.
Follow the indicated procedure and you will see that you will prepare peperonata more often, because enjoying it will not weigh you down, neither on the stomach nor on the conscience.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 189.03 (Kcal)
- Carbohydrates 20.59 (g) of which sugars 17.42 (g)
- Proteins 3.32 (g)
- Fat 12.22 (g) of which saturated 1.74 (g)of which unsaturated 0.41 (g)
- Fibers 6.01 (g)
- Sodium 113.56 (mg)
Indicative values for a portion of 138 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
- 10 cherry tomatoes (Piccadilly)
- 6 red peppers
- 4 tablespoons extra virgin olive oil
- to taste rosemary (dried minced (optional))
- to taste salt
- to taste water
Tools
- Cutting board
- Paring knife
- Non-stick pan
- Wooden spoon
Preparation
To prepare the light peperonata without onion, start by washing the tomatoes.
Remove their skin and seeds and cut them into small pieces.
Put the tomatoes in a non-stick pan with a little water, ensuring it never runs out.
Cover with a lid leaving a vent, start cooking them, stirring occasionally.
Meanwhile, wash the peppers and using a paring knife, remove the peduncle and where it is attached.
Remove the seeds and internal filaments; these latter parts of the peppers cause digestive issues.
Cut into thin strips and add the peppers to the tomatoes, salt.
If desired, you can flavor the peperonata with a little minced rosemary.
If needed, add a little more water and cook on low heat for about 20 minutes.
When there is no more liquid at the bottom of the pan and the peppers are cooked but not mushy, adjust the salt and add 3 tablespoons of extra virgin olive oil.
Leave on the heat for a few more minutes, stirring.
The light peperonata without onion is now ready.
Serve preferably once it has cooled and is better flavored.
Storage
In the fridge, stored in an airtight container, it keeps for two to three days.
In the fridge, stored in an airtight container, it keeps for two to three days.
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