The Most UNDERRATED Bell Pepper Recipe | Peperonata

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned peppers

Zucchini provides a similar texture and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is more budget-friendly.

Slice an 'X' into the bottom of each tomato for blanching.

Blanch the tomatoes in hot water for about 30 seconds to 1 minute to loosen the skins.

Transfer the blanched tomatoes to a cutting board and peel off the skins.

Roughly chop the peeled tomatoes and place them in a bowl.

Slice the medium onion and add it to the bowl with the tomatoes.

Remove seeds and pith from the bell peppers and cut them into strips.

Heat a large pan over medium-low heat and add 1/4 cup of olive oil.

Add the sliced onions and chopped tomatoes to the pan.

Roughly chop 5-6 cloves of garlic and add them to the pan along with the bell peppers.

Mix everything in the pan to ensure it's well combined.

Season with salt and black pepper to taste.

Add fresh basil to the mixture.

Cover the pan and cook on low heat for a minimum of 30 minutes, stirring occasionally, until everything softens up.

Optionally, simmer for up to an hour for a more tender result.

Serve the peperonata with crusty bread or over cooked pasta, adding grated cheese and chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary