Peperonata Recipe

Ingredients:

• 4 bell peppers, sliced into thin strips
• 2 onions, sliced into thin strips
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add sliced onions and cook until softened, about 5 minutes.
3. Add sliced bell peppers and minced garlic, and cook for an additional 5-7 minutes, until peppers have softened.
4. Add diced tomatoes, red wine vinegar, sugar, salt, and black pepper to the pot and stir well.
5. Reduce heat to low and cover pot with a lid. Let the stew simmer for 20-25 minutes, stirring occasionally.
6. Remove the lid and continue cooking uncovered for an additional 5-7 minutes, until the stew has thickened to desired consistency.
7. Season with additional salt and black pepper to taste.
8. Serve hot with crusty bread or over cooked rice.

Verdict:

This Peperonata stew is a delicious, hearty and comforting dish that is perfect for any night of the week. The combination of sweet bell peppers, tangy tomatoes, and caramelized onions is simply mouthwatering. It’s a great vegetarian option that is packed full of flavor.

Serving suggestions:

For a complete meal, serve Peperonata with crusty bread or cooked rice. You can also try it as a side dish to grilled meats or roasted vegetables. Leftovers can be stored in the fridge for up to 4 days and reheated either on stove or in microwave.