Peperonata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-braised sweet peppers with olive oil, tomatoes, and garlic in the Southern Italian style. This silky, caramelized side dish steals the show with its deep, concentrated flavor and works at room temperature.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup extra virgin olive oil, (plus more for drizzling)
- 1 medium yellow onion, (thinly sliced)
- 1 fennel bulb, (quartered and thinly sliced)
- 2 pounds sweet ripe bell peppers (about 6), (thinly sliced (red or a mix of red, yellow, and orange))
- 2 garlic cloves, (lightly crushed and peeled)
- Kosher salt
- 1 cup tomato sauce ((preferably homemade))
- 1 tablespoon capers, (rinsed and patted dry)
- 2 tablespoons balsamic vinegar ( or white balsamic vinegar)
- 1/4 cup torn fresh basil and mint leaves
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 561mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.