PEPERONATA ( PEPPERS , TOMATOES , ONIONS)
Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with "hors- d'oeuvres" and hot with roast or grilled chicken , lamb or pork This really tastes like candy.
Provided by mozarth622
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
- In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
- Add the bell peppers; cover and cook 10 minutes.
- TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
- Uncover and mix occ. until sauce reaches the desired thickess.
Nutrition Facts : Calories 215.5, Fat 14.3, SaturatedFat 2.1, Sodium 13.6, Carbohydrate 22.1, Fiber 6.5, Sugar 12.8, Protein 3.7
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ZerinaGo 1
[email protected]This is a great recipe for a quick and easy side dish.
Judith Twikirize
[email protected]I made this peperonata last night and it was delicious! I used a variety of peppers, including red, yellow, and orange, and I added some chopped zucchini. The dish was very flavorful and the vegetables were cooked to perfection.
Thu Zar
[email protected]This is a great recipe for a quick and easy side dish. I love the combination of peppers, tomatoes, and onions, and the balsamic vinegar adds a nice touch. I've made this dish several times and it always turns out great.
Ft5 Fff
[email protected]I made this peperonata last night and it was delicious! I used a variety of peppers, including red, yellow, and orange, and I added some chopped zucchini. The dish was very flavorful and the vegetables were cooked to perfection. I served it over past
Lucia Mondragon
[email protected]Peperonata is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. I love the combination of sweet peppers, tomatoes, and onions, and the balsamic vinegar adds a nice tang. I've made this dish several times an