I love this peperonata because it captures the essence of Sicilian cooking—fresh, flavorful, and uncomplicated. The slow simmering of peppers and tomatoes creates a rich, silky texture, while the capers, olives, and anchovies add a burst of briny depth. It’s one of those dishes that tastes even better the next day, and I can serve it warm, at room temperature, or chilled. Whether alongside grilled meats, fish, or pasta, it always brings a beautiful Mediterranean flair to the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 green sweet pepper, extra large 1 red sweet pepper, extra large 1 yellow sweet pepper, extra large 5 tomatoes, deseeded 1 handful Italian black olives, deseeded 50 grams capers 5 anchovy fillets in oil, drained 1 white onion, finely chopped 2 cloves garlic, crushed with the skin on – if the skin comes off, discard it 2 tablespoons chopped parsley 3 tablespoons white vinegar 3 tablespoons apple cider vinegar Salt and freshly ground black pepper Extra virgin Italian olive oil
Directions
I start by deseeding all the peppers, removing the stems, and cutting them lengthways into medium chunks. I do the same with the tomatoes, making sure they’re deseeded so the sauce doesn’t become watery.
Next, I heat a generous splash of olive oil in a nonstick pan over medium heat. Once hot, I add the chopped onions and sauté them until they turn a light golden color. Then, I toss in the tomatoes and peppers, cooking over medium–high heat until they just start to soften and wilt.
At this stage, I add the crushed garlic—never earlier, since burnt garlic can ruin the flavor. I cover the pan and let the vegetables simmer gently for about 15 minutes, stirring occasionally, until everything is tender and well wilted.
Once cooked, I remove the lid, stir to make sure nothing sticks, and add both types of vinegar along with the olives. I let everything cook for another 10 minutes, stirring often, until the liquid reduces slightly and turns a little syrupy.
Finally, I stir in the anchovies, capers, parsley, and a generous crack of black pepper. I let it sit for a few minutes off the heat to allow the flavors to meld beautifully before serving.
Servings and Timing
This recipe serves 4 people and takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes.
Variations
I sometimes add toasted pine nuts for a nutty crunch—they pair perfectly with the sweet and tangy vegetables. For a vegetarian version, I leave out the anchovies and add a few extra capers for saltiness. I also like adding a pinch of chili flakes for a subtle heat or tossing in a few fresh basil leaves before serving for extra freshness.
Storage/Reheating
I store leftover peperonata in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as it rests. When reheating, I warm it gently on the stovetop over low heat or enjoy it cold as part of an antipasto platter. It’s not ideal for freezing since the texture of the peppers can soften too much once thawed.
FAQs
What is peperonata?
Peperonata is a traditional Italian dish made with stewed peppers, onions, and tomatoes, often flavored with vinegar, olives, and capers.
Can I make this recipe vegetarian?
Yes, I simply omit the anchovies and add extra capers or a dash of soy sauce for umami flavor.
What kind of peppers work best?
I use a mix of red, yellow, and green sweet peppers for both flavor and color variety.
Can I prepare it ahead of time?
Absolutely. I often make it a day in advance since the flavors become richer and more balanced after resting overnight.
What do I serve peperonata with?
It’s delicious as a side for grilled meats or fish, tossed with pasta, or served on crostini as an appetizer.
Why use two kinds of vinegar?
The combination adds depth—one brings sharp acidity, the other a milder fruitiness.
How do I prevent the garlic from burning?
I always add the garlic after the peppers and tomatoes have softened so it infuses flavor without browning.
Can I add other vegetables?
Yes, eggplant or zucchini work beautifully when added with the peppers.
Is this dish served hot or cold?
It’s versatile—I like it warm as a side or chilled as part of an antipasto spread.
Can I store leftovers?
Yes, I refrigerate leftovers for up to 3 days. The flavor actually improves as it sits.
Conclusion
I love making Sicilian peperonata because it’s simple yet bursting with Mediterranean personality. The sweet peppers, tangy tomatoes, and briny olives come together in a dish that’s rustic, colorful, and full of character. Whether I serve it warm with crusty bread or chilled alongside grilled fish, it always feels like a taste of sunny Sicily right at home.
A colorful and flavorful Sicilian peperonata made with sweet peppers, tomatoes, olives, capers, and anchovies simmered in olive oil and vinegar for a rich, tangy Mediterranean dish. Perfect as a side, appetizer, or served with crusty bread.
Ingredients
1 green sweet pepper, extra large, deseeded and cut into chunks
1 red sweet pepper, extra large, deseeded and cut into chunks
1 yellow sweet pepper, extra large, deseeded and cut into chunks
5 tomatoes, deseeded and chopped
1 handful Italian black olives, deseeded
50 g capers
5 anchovy fillets in oil, drained
1 white onion, finely chopped
2 cloves garlic, crushed with the skin on (discard skin if it comes off)
2 tbsp chopped parsley
3 tbsp white vinegar
3 tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
Extra virgin Italian olive oil, for cooking
Instructions
Deseed and cut the peppers and tomatoes into medium chunks.
Heat a generous amount of olive oil in a nonstick pan over medium heat. Add the chopped onion and sauté until golden.
Add the tomatoes and peppers. Cook over medium–high heat until they start to soften.
Add the crushed garlic and cover the pan. Simmer gently for about 15 minutes, stirring occasionally, until vegetables are tender.
Remove the lid and stir in both vinegars and the olives. Cook for another 10 minutes until the sauce slightly reduces and becomes syrupy.
Stir in anchovies, capers, parsley, and black pepper. Mix well and let rest off the heat for a few minutes before serving.
Serve warm, at room temperature, or chilled with crusty bread or as a side dish.
Notes
For a vegetarian version, omit anchovies and add extra capers or a dash of soy sauce for umami flavor.
Add toasted pine nuts for crunch or chili flakes for mild heat.
Flavors deepen when made a day ahead—store in the fridge and serve at room temperature.
Avoid freezing, as peppers may soften too much once thawed.
