Lunch · 40 min · italian

Peperonata

This is the kind of Italian lunch you’ll make on repeat — bell peppers and yellow onion, 40 minutes, big payoff. It is weeknight cooking that still hits your targets — 5 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Bell peppers
• 1 Yellow onion
• 1 cup Crushed tomatoes
• 3 cloves Garlic
• 2 tbsp Capers
• 2 tbsp Red wine vinegar
• 1/4 cup Olive oil
• 1/4 cup Fresh basil

Steps

1. Slice the peppers into wide ribbons and the onion into half moons — big pieces that hold their shape through the braise.
2. Soften the onion in olive oil 8 minutes, then add the peppers and cook 15 minutes, stirring, until they slump and sweeten.
3. Add the garlic, tomatoes, and capers and simmer 15 minutes more, until everything melts together but the peppers still have body.
4. Splash in the vinegar and cook 2 minutes — the sharp lift that keeps the sweetness from going flat.
5. Cool to warm or room temperature; peperonata is at its best not piping hot.
6. Serve with grilled bread, over polenta, or alongside grilled sausage. It keeps beautifully for days.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes