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Peperonata - Italian Sautéed Bell Peppers

Peperonata - Italian Sautéed Bell Peppers step-by-step recipe | vegelicacy.com
"So fragrant and so Italian! It's an amazing vegan dish which can be served either cold or hot, as an appetizer or a seasoning for rice or pasta. Use different color bell peppers to make peperonata even more colorful!"

Ingredients Serves 6

  • 4 (2 lb/1 kg) bell peppers
  • 2 (10 oz/300 g) onions
  • 2 cloves garlic
  • 5 tomatoes
  • 6 tbsp oil
  • 1 tsp salt
  • 1/3 tsp pepper
  • 1 tsp basil

Method

  1. Cut the onions and bell peppers into strips, mince garlic.

    Peperonata - Italian Sautéed Bell Peppers
  2. Heat 6 tbsp oil in a saucepan, add onion strips and garlic, and simmer for 20 minutes over low heat, so that they can get really soft and transparrent.

    Peperonata - Italian Sautéed Bell Peppers
  3. Let's cook tomato sauce. First peal the tomatoes. To make it easier, put them into boiling water for 20 seconds, rinse with cold water and then peel. Cut the tomatoes into small cubes.

    Peperonata - Italian Sautéed Bell Peppers
  4. Put the tomatoes into a pan, add basil, salt and pepper and cook over medium heat for 10-15 minutes.

    Peperonata - Italian Sautéed Bell Peppers
  5. Add the bell pepper to the saucepan and simmer over low heat for half an hour until they get soft. Add the tomato sauce, wait 10 minutes and turn off the flame. Peperonata is ready!

    Peperonata - Italian Sautéed Bell Peppers

Author: vegelicacy

Posted on: 30 September 2013

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Diet type: vegan
Category: appetizer
Difficulty: easy
You will also need: -

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