Make One Batch of This Pepper Dish, Enjoy It as Different Meals All Week

If you’re constantly on the lookout for weekend projects that make weeknight cooking easier, here’s another one to add to your list: peperonata, a slow-cooked Southern Italian pepper stew that works well as pretty much anything: antipasto, side dish, main, or pasta sauce.

Food52 columnist Emiko Davies points out that while other ingredients like tomatoes, onions, and herbs play a role, the essence of peperonata comes from colorful ripe bell peppers, which are cooked down until meltingly tender, piquant, and sweet. She writes of their versatility:

I eat it on top of toasted bread as antipasto or a quick lunch; as a side with some simply grilled meat or fish; or simply as is, with lots and lots of bread to mop up juices and perhaps a big ball of buffalo mozzarella.

Make one batch—it gets better with time—and eat it with different combinations all week long. Check out the recipe below.

Peperonata (Red Pepper Stew) | Food52

Photo by stu_spivack.

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