Stewed Sweet Peppers (Peperonata)

Name: Stewed Sweet Peppers (Peperonata)
Total time: PT0D0H0M
Yield: makes 2 cups
Ingredients: 1 ⁄ 3 cup extra-virgin olive oil; 4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 1/4" strips; 4 cloves garlic, thinly sliced crosswise; 1 ⁄ 2 medium white onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. red wine vinegar

Serves
makes 2 cups

TODD COLEMAN

This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.

Ingredients

¹⁄₃ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 1/4" strips
4 cloves garlic, thinly sliced crosswise
¹⁄₂ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 1⁄2 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.

Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 1⁄2 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.