Peperonata in a bowl

Peperonata

Name: Peperonata
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Ingredients: 3 tbsp oil; 3 finely sliced shallots; 3 tbsp tomato purée; 4 crushed garlic cloves; 3 finely sliced peppers; 2 roughly chopped tomatoes; 1/2 tbsp red wine vinegar

Ailsa Burt

Save recipe

Easy

Prep: 5 mins

Cook: 31 mins - 38 mins

A star rating of 4.8 out of 5.5 ratingsRate

loading...

Enjoy this peperonata side with other recipes. Put aside time at the weekend to make it, then enjoy it later in the week using our recipe ideas below

Dairy-free

Egg-free

Gluten-free

Healthy

Low sugar

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyRoasted lemony broccoli & mascarpone flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.7 out of 5.6 ratings

App onlyLemon orzo with trout, spiced broccoli & peperonata. This is a premium piece of content available to subscribed users.

A star rating of 4.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp oil
3 finely sliced shallots
3 tbsp tomato purée
4 crushed garlic cloves
3 finely sliced peppers
2 roughly chopped tomatoes
1/2 tbsp red wine vinegar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per 100g

kcal76
fat5g
saturates1g
carbs5g
sugars5g

low
fibre2g
protein1g
salt0.16g

low

Method

step 1

Heat the oil in a large frying pan over a medium heat. Stir in the shallots and tomato purée with the salt. Cook for 5-7 mins until caramelised and softened, then stir in the garlic cloves. Cook for 1-2 mins until fragrant. Mix in the finely sliced peppers and the roughly chopped tomatoes. Cook for 25-30 mins, stirring now and then, until everything is jammy. Stir in the red wine vinegar and season to taste. Leave to cool and keep in an airtight container in the fridge until needed. Will keep chilled for up to four days.

Use this to make our lemony flatbreads with broccoli & mascarpone or our lemon orzo with trout.

Recipe from Good Food magazine, August 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now