I bought a huge bag of mini sweet peppers at our local discount market. I wanted to try and use them up before they stayed in the refrigerator and went bad so my husband suggested peperonata.

So what exactly is peperonata? Basically it is italian for stewed peppers. You will see lots of recipes online making this side dish different ways. Certain informational websites that are rumored to not be so accurate (I won’t name names) but it says this is made with peppers, onions, and garlic. Well because there does not seem to be a standard recipe for this I would not call that 100% accurate.

After the hubby suggested this I asked him specifically how he would make this? Then he gave me the recipe. I kind of knew how to make it already because I had already seen him make it once before but for the purpose of blogging and wanting to get you guys a recipe other then, throw in a little of this or throw in a little of that, I figured it would be better to write down amounts. See I do think of you on my days off!

So from our little italian cucina to yours, happy cooking!

PEPERONATA

YIELDS: 4 servings
PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour and 20 minutes

Ingredients:

1/2 white onion, chopped
1 carrot, peeled and chopped
1 celery stick, chopped
1 tablespoon olive oil
1 pound mini sweet Multi-colored peppers
splash of water

Directions:

1. Combine onion, carrot and celery into a pot with olive oil

2. Cook on medium heat till vegetables are translucent. About 5 minutes.

3. Add peppers cover and cook on low heat for an hour. Stir often so peppers don’t stick.
I also added a splash of water to give them a little moisture after about 30 minutes.

4. After an hour, take off heat, stir, cool and ENJOY!

***notes***

these can definitely be cooked in less amount of time but they are much better when they are cooked at an hour or longer.

We eat this alone, over rice, meat or pasta.