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Serve this colorful Italian condiment with lamb, as a topping for crostini, or on a sandwich with leftover roasted meat or chicken.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August 1994


  • 3 large bell peppers, preferably 1 each red, yellow, and orange
  • 1 large Spanish onion, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • clove garlic, thinly sliced
  • Pinch of sugar
  • Salt and freshly ground black pepper


  1. Stem, seed and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half lengthwise, and slice into 1/4-inch-thick semicircles

  2. Heat oil and butter in a large skillet over medium heat. Add garlic and onions, and cook for about 2 minutes. Add pepper strips and sugar, and toss for 2 to 3 minutes. Cover pan, and turn heat to low. Cook, stirring occasionally, until peppers are very soft, 30 to 35 minutes.

  3. Remove cover; raise heat to medium. Cook stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Add a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata warm or at room temperature.


Reviews (1)

  • Talisman60 30 Jun, 2014

    I first made this wonderful peperonata when it was published 20 years ago, and have always been thrilled with the results. I lost the printed recipe and though I should know by heart, I was unsure about a couple of amounts. Anyway, I must say I was surprised to see the recipe was missing 2 key ingredients: 1/3 cup white wine, and fresh basil (I use a nice handful, chiffonade). The wine goes in right after the peppers and before you cover and simmer; basil is stirred in at the end of cooking.

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