Peperonata with Potatoes ♥ Recipe

'Peperonata' is the classic Italian dish made from peppers, onion, tomato and potatoes. Served warm or at room temperature. Vegan.

What is peperonata? It's an authentic Italian side dish that starts with peppers and onion and then -- as these things go -- is guided by personal taste and family tradition.

This version comes from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger who writes that peperonata with potatoes is traditional in Tuscany.

Since peperonata is served at room temperature, it's a good make-ahead side dish, also a good dish to carry to a potluck or picnic. I found it most satisfying, so did my taste testers who were as hungry as bears after splitting firewood for several hours!

REMINDER FOR GARLIC LOVERS When do we plant garlic? In the fall, in the middle of October in Missouri, for harvest by about the 4th of July. Here's how to grow garlic at home.


Hands-on time: 20 minutes plus occasional attention to stir
Time to table: 50 minutes if served hot, more to serve at room temperature
Make 3 cups

3 tablespoons olive oil
1 large red onion, diced
2 garlic cloves, minced small
12 ounces red peppers (I used thin-skin Anaheim peppers), cut in strips or diced
8 ounces potatoes, skins left on, diced
1 tomato, seeds scooped out
Salt & pepper to taste

In a large pot, heat the oil on MEDIUM HIGH til shimmery. Add the onion and garlic as they're prepped, cook gently until softening but not browning, about 10 minutes. Add the remaining ingredients and let gently cook until the potatoes are done, 20 - 30 minutes. (There should be enough liquid expressed from the peppers to cook the potatoes. But if not, add a tablespoon or two of hot water.) Taste and adjust seasoning. Serve warm or at room temperature.

Peperonata is often served as an appetizer spread on bread. If this is your plan, I'd suggest dicing both the peppers and the potatoes quite small, so they'll spread more easily.
Three tablespoons is a lot of oil to cook vegetables in, at least for A Veggie Venture! Still, this was completely delicious and I'd make it the same way again. Still, if you want to reduce the oil, I think it would be very good but you'd likely need to add some water to have enough liquid to cook the potatoes.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That sounds...well, interesting. And such a pretty dish! I'd throw in some sliced sausage (sweet Italian or Kielbasa) and there's supper. Thanks for the idea Alanna.

  2. Great Italian side dish! I never know what to serve alongside Italian dinners besides a traditional salad so this is something nice and different.

  3. mmm.. that looks great. I passed up so many peppers at Soulard the other day because I was afraid they would rot while I tried to decide what to do with them. Guess I will have to make a trip back!

  4. Us greeks have a similar potato salad with roasted red peppers...both dishes are super delish.

  5. I love all the many peperonatas I've had and made! Really like the potato here.

  6. TigerlilleMay 14, 2010

    I've been making this for years, sans potatoes, only I didn't know it was a recipe or had a name, ha ha. I often use a rainbow selection of peppers, and flavor with sweet chili oil as well, then deglaze toward the end with dry sherry or vermouth. I fill briefly dry-fried ww tortillas with them, and a strip of cream cheese. Yummy!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna