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peperonata calabrese recipe

Peperonata Calabrese (Calabrian Stewed Peppers)

A slow-cooked Southern Italian dish made with ripe red and yellow peppers, sweet onions, tomato passata, and olive oil. This Calabrian peperonata is silky, sweet, and full of sunshine — perfect warm or at room temperature as a side, sauce, or pasta topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 people
Course: Side Dish
Cuisine: Italian (Calabrian)
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 3 large bell peppers mix of red, yellow, orange – avoid green
  • 2 medium sweet onions Tropea if available, thinly sliced
  • 2 –3 garlic cloves sliced or minced
  • 1 cup tomato passata or 1/3 cup tomato paste + 2/3 cup water
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white wine vinegar or balsamic for a rounder flavor
  • 1 tsp sugar to balance acidity
  • Sea salt to taste
  • Freshly ground black pepper to taste
Optional Add-ins:
  • Red pepper flakes for spice
  • 1 small eggplant or zucchini for variation
  • A handful of olives or capers for briny depth
  • Fresh basil or parsley chopped, for garnish

Method
 

Prep the vegetables
  1. Wash and slice the bell peppers into thin strips. Slice onions and mince or thinly slice garlic.
Sweat the onions
  1. In a wide skillet, warm the olive oil over low to medium-low heat. Add onions and a pinch of salt. Cook for about 5 minutes until soft and glossy.
Add garlic and peppers
  1. Stir in the garlic and cook gently for another 5 minutes, making sure it doesn’t brown. Add the peppers and cook for 6–8 minutes, stirring occasionally, until they start to soften and release juices.
Add tomato passata and simmer
  1. Pour in the passata (or paste + water), season with salt and pepper, and mix well. Cover and simmer on low heat for 20–30 minutes, stirring every few minutes, until the peppers are tender but still hold their shape.
Finish and balance flavors
  1. Uncover, add vinegar and sugar, then cook 3–5 more minutes uncovered to let excess liquid evaporate. Taste and adjust seasoning with salt or a touch more vinegar.
Rest and serve
  1. Turn off the heat and let it rest for a few minutes before serving. Serve warm or at room temperature with bread, pasta, or grilled meats.

Notes

  • Avoid green bell peppers; they make the sauce bitter.
  • This dish tastes even better the next day after resting.
  • For a richer texture, finish with a drizzle of olive oil before serving.
  • To make it spicier, add red pepper flakes or a small chopped chili with the peppers.
  • Store in airtight containers for up to 5 days in the fridge or freeze up to 3 months.
  • Serve as a topping for pasta, on toasted bread, beside grilled meats, or with eggs and polenta.