La peperonata abruzzese

Stewed bell peppers and potatoes   Our original home cooking

Stewed bell peppers and potatoes (in Italy we call it peperonata) that I show you is the version being done in my home for several generations. I learned it from my paternal grandmother from Abruzzo. A perfect combination of red and yellow peppers, onions and potatoes skillfully mixed with tomato sauce. A summer dish particularly appealing. Mouth-watering recipe, I'd say. Many other recipes with vegetables in our index.
Stewed bell peppers and potatoes
Bell pepper, tomato, potato and onion casserole. Italian peperonata

Ingredients / Serves 4

  • 12 young fresh little onions (about 300g - 10 1/2 ounces)
  • 2 little leeks (about 400g - 14 ounces)
  • 2 red peppers (about 400g - 14 ounces)
  • 2 yellow peppers (about 400g - 14 ounces)
  • 4 medium potatoes (about 600g - 1.3 pound)
  • 400g (14 ounces) puréed tomatoes
  • Little bunch fresh chives
  • Half a glass of white wine
  • 1 1/2 tablespoon extra virgin olive oil
  • Fresh basil
  • Salt
  • Time:
    preparation: 30 minutes
    cooking: about 40 minutes
    total: 1 h 10 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 254 (kcal) 13 % GDA (*)- 1062 (kJ)
    Protein: 7.1 (g) 15 % GDA
    Total fat: 9.6 (g) 14 % GDA
    Total carbohydrate: 42.2 (g) 16 % GDA
    Sugars: 20.3 (g) 23 % GDA

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Recipe for stewed bell peppers and potatoes


  • - Prepare onions and leeks.
    Remove their tough outer leaves.
    Slice finely, green end of leeks included.
  • - Prepare bell peppers.
    Quarter them.
    Remove seeds from peppers.
    Wash and cut into strips.
  • - Prepare potatoes.
    Peel them and clean with absorbent kitchen paper.
    Cube them.


  • - Put all vegetables in a saucepan together with wine, 2 glasses of water, puréed tomatoes.
  • - Season to taste with salt and cook over a gentle flame, half-covered, stirring now and then.
  • - Continue cooking until vegetables are tender.
    Add other warm water if necessary.
  • - Meanwhile wash basil and chives.
    Pat dry with absorbent kitchen paper.
    Chop them with your hands or cut using a ceramic knife to prevent their oxidation.
    Put them apart.

Just before serving

  • - Just before serving warm your stewed vegetables up.
    Turn off your stove.
    Add basil, chives and olive oil.
    Stir well.
  • - Your dish is ready.
    Serve it warm or cold according to your taste.



  • - If you like other herbs with bell peppers you can add, chili included ;)
    The more herbs you add, the less salt you use.
  • - You can prepare this bell pepper dish in advance, even the day before. It tastes fantastic in the same way!

Menu planning

  • - This side dish is ideal to accompany roasted chicken or turkey breasts or a loto of veal, pork, rabbit, lamb meat dishes. It's ideal to accompany simple fish dishes too. An example? fish in foil, steamed fish.
    I remember you the right portion per head is 100g (3 1/2 ounces) meat and 150g (5 1/3 ounces) fish.
  • - But you can serve it as one-plate meal too. Real vegetarian recipe!

Healthy eating

  • - I must say my grandmother proved to be futuristic in this dish. She didn't fry onions and used olive oil once the stove was turned off. It was her own way of cooking all vegetables. I have only corrected her olive oil dose. She used it a lot more.
  • - Why is it so important to avoid frying onions and use raw olive oil? Frying burdens your liver job.
    This step of frying doesn't necessarily make your dishes best. I think, in some cases, dishes cooked in such a way are much more tastier.
    Furthermore, not cooking olive oil preserves all its wonderful nutritional properties.
  • - Fiber per serving: 10.2 grams (daily intake is 23 grams)