Peppers with tomatoes, a fantastic vegetable side dish rich in flavor and low in calories, without frying but with all flavorful ingredients. The cooking of peppers with tomatoes is simple and fast, just wash and cut all the vegetables into pieces then combine them in the pot with oil, salt, and chili pepper.
This dish enchants not only with its taste but also with the bright colors that compose it, a mix of colors that immediately brings joy.
The sweetness of the peppers goes well with the slight acidity of the tomatoes, creating a perfect balance that is enhanced by the chili pepper.
Peppers with tomatoes are an extremely versatile dish, perfect as a side dish, they can be enjoyed both hot or cold and are excellent also as a condiment for pasta or as a filling for sandwiches and focaccias.
For vegetable lovers but not only, I also remind you of other tasty and versatile recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 66.20 (Kcal)
- Carbohydrates 7.58 (g) of which sugars 6.16 (g)
- Proteins 1.52 (g)
- Fat 3.34 (g) of which saturated 0.44 (g)of which unsaturated 0.06 (g)
- Fibers 2.77 (g)
- Sodium 199.56 (mg)
Indicative values for a portion of 125 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
- 1.76 lbs bell peppers
- 14 oz tomatoes (or tomato pulp)
- 1 onion (medium)
- to taste parsley
- to taste coarse salt
- to taste chili pepper
- 2 1/2 tablespoon of extra virgin olive oil
- 1/3 cup water
Tools
For cooking with little fat, I recommend using a stone pot with a 10-inch diameter with a glass lid.
- 1 Pot
- 1 Knife
- 1 Cutting Board
Preparation
The first step in preparing peppers with tomatoes is to wash and cut the peppers, onion, and tomatoes into pieces. Put them all together in the pot, add salt, oil, water, and chili pepper then bring everything to the stove on high heat, covered with the lid, and bring to a boil.
When they start to boil, stir them well, add the parsley, and lower the heat for a gentle cooking until done, it will take about 30/35 minutes in total. The peppers should be soft to the touch, and the sauce should be reduced but not too much, perfect for scooping up with bread!
In the video above, you can see all the steps well, if during cooking you kept the heat too high and the sauce is too reduced, lower the heat and add a little water.
NOTES
As mentioned earlier, peppers with tomatoes, besides being a tasty yet light dish, are very versatile. You can use them from the first course to the side dish, but they are also a great idea among appetizers or aperitifs, perhaps served on toasted bread or crackers.
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