Peperonata

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A vegetarian /vegan recipe that's just red peppers, onions and tomatoes. Delicious, versatile and seems to go with everything!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Picnic

Cuisine: English

Diet: Gluten Free, Low Calorie, Low Fat, Dairy Free, Low Salt, Vegan, Vegetarian

Servings:

Calories: 251kcal

Author: Thrifty Lesley

Cost: £2.37 for the whole recipe

Ingredients

2 peppers (capsicums) any colour
400 g tinned tomatoes, or use fresh good quality of you can, if you can't add a tablespoon of puree
150 g onion
1 clove garlic
2 tbsp olive oil
1 tbsp fresh oregano or half the quantity of dried
1 tbsp fresh basil or half the quantity of dried
2 tbsp pecorino or parmesan omit, or swap for cheddar
salt and pepper

Instructions

Slice the onion and peppers.
2 peppers (capsicums), 150 g onion
Sauté the onion in a little olive oil until transparent.
2 tbsp olive oil
Add the garlic
1 clove garlic
Add the peppers and fry gently until the peppers are cooked. You can cover them to keep the moisture in.
Add the tomatoes and season to taste with salt.
400 g tinned tomatoes, or use fresh, salt and pepper
Simmer until the tomatoes are cooked.
Cook faster to reduce the liquid so that the sauce is thick and glossy
Add oregano and basil
1 tbsp fresh oregano, 1 tbsp fresh basil
Add pepper
When serving, sprinkle with the cheese, if using. It tastes just fine without it
2 tbsp pecorino or parmesan

Notes

Priced at Adi.com 18th July 2024. The whole recipe costs £2.74

If you are feeding 4 people, peppers typically come in packs of 3 so you could use just the one pack of 3 peppers and an extra onion. Or if you want the extra 2 peppers of course, buy two packs.

The peperonata will keep in the fridge for several days, or box up and keep in the freezer ready for a lovely home made ready meal. Don't forget the label!

How to enjoy peperonata

Peperonata goes well with noodles, or as a jacket potato topping, or with couscous, or hot, buttery mash and maybe a green vegetable or crispy salad dressed with vinaigrette, or works very well as a pancake filling, with or without cheese on top. try it as a pizza topping or a pasta bake too.

It can be used as a side dish with hot or cold chicken, or any other meat dish. It would go beautifully with Onion Tart, or most quiches.

Or it could be used as part of a trio for a vegetarian plate. So, say with bubble & squeak and lemon dahl

Pasta Peperonata

I had lots of peppers and small onions to use when I made this recipe, so I had a big dish of peperonata to use.

On the first use, I decided to make Pasta Peperonata.

I cooked 80g pasta each, this could be long spaghetti or linguini, or short fusilli or penne. I had some penne, so used that.

Drain the pasta well, stir through enough peperonata to coat the pasta well.

Serve into warmed bowls, top with another spoon of peperonata and top off with some grated pecorino or Parmesan and a sprig or two of fresh basil if you have any.

What changes can I make

The amount of peppers and onions are very much flexible to whatever you have.
Use red onions if you have them.
No pecorino or parmesan? Leave it out, or substitute with cheddar
No herbs? This recipe tastes just fine without any
I use a good brand of tomatoes for this as it is an integral part of the flavour. If you can't do that, add a tablespoon of tomato puree

Nutrition