Peperonata with Potatoes ♥ Recipe

Peperonata with Potatoes, rustic Italian antipasto ♥, the classic Italian dish made from peppers, onion, tomato and potatoes. Served warm or at room temperature. Vegan. Recipe, tips, nutrition & Weight Watchers points included.
Today's simple recipe: "Peperonata" is the classic Italian dish made from peppers, onion, tomato and potatoes. It's a rustic, Italian antipasto cooked slowly on the stove, then served either warm or at room temperature. We love the richness of Peperonata with Potatoes, once it's you'll love having it on hand, it's very easy to use.

A Classic Vegetable Dish from Tuscany. Beautiful Color. Fresh & Seasonal, Perfect for Late Summer & Early Fall When Peppers Are Plentiful. Great for Meal Prep. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.

What Is Peperonata?

Peperonata is an authentic Italian side dish that starts with red peppers and onion and then – as these things go with old traditional recipes – is guided by personal taste and family tradition.

My classic recipe for peperonata pairs silky slices of red bell pepper with creamy potatoes. The recipe comes from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger who writes that Peperonata with Potatoes is traditional in Tuscany.

And may I just say? Peperonata is just gorgeous, so simple to make and such a lovely dish. I find it most satisfying, so did my recent taste testers who were as hungry as bears after splitting firewood for several hours! Join me in wishing we had Italian grandmothers ...

How to Serve Peperonata

Peperonata may be served at room temperature, that makes it a great make-ahead dish, also a good dish to carry to a potluck or picnic.
Peperonata's red color is just beautiful, that makes it welcome addition to an antipasto platter. Just be sure to have thin slices of good bread or crackers to spread it over. Other dishes to add to the antipasto? Caponata – Sicilian Eggplant and Roasted Eggplant “Hummus" (Eggplant & Chickpea Dip & Spread).
Peperonata is also a good candidate for bruschetta, substituting for the usual tomatoes.
A big batch (a double or triple batch, say) makes enough Peperonata to use for a main meal: perhaps as a bed for sausage or fish or chicken or fried eggs; perhaps tossed with hot pasta and a little fresh basil; as a warm salad topped with cold, creamy burrata or slices of hot, grilled halloumi.
But even a single batch makes plenty to enjoy on its own; as part of a big supper salad; stirred into a frittata; paired with a few spoonfuls of cottage cheese.
You can tell, right? We love Peperonata with Potatoes!

Updated in 2019, first published way back in 2008.


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
2 large (12oz/340g) red bell peppers, cut in strips or diced
8 ounces (225g) Yukon gold potatoes, skins left on, diced
1 small (4oz/112g) tomato, diced small
Salt & pepper to taste
2 tablespoons white wine vinegar

In a large skillet, 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. Stir in the red bell peppers, potatoes and tomato; season generously with salt and pepper. Cover and reduce the heat to let the mixture gently cook until the potatoes are done, 20 - 30 minutes; as it cooks, stir occasionally so nothing turns brown. (There should be enough oil and enough liquid expressed from the peppers to cook the potatoes. But if not, add a tablespoon or two of hot water if the skillet starts to turn dry.) Taste every so often and adjust the seasoning, salt is especially important. When the potatoes are almost cooked, stir in the white wine vinegar and cook for at least another 5 minutes. Serve warm or at room temperature. Keeps for several days.

DECIDING HOW SMALL/LARGE TO DICE Peperonata is often served as an appetizer spread on bread or crackers. If this is your plan, I'd suggest dicing both the peppers and the potatoes quite small, so they'll spread more easily. For a side dish, size isn't quite so important although of course, the smaller the pieces (especially the potatoes), the quicker the dish will cook.
HOW MUCH OIL IS IN CAPONATA? 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. Many other recipes use prodigious amounts of olive oil, so much that even heart-healthy olive oil makes my heart quake!
DISAPPEARING VEGETABLES The onion and tomato melt away, they become virtually invisible but form a light saucy texture that's lovely and holds the dish together. It's also fascinating to watch the peppers turn pale at first, then gain color the longer the dish cooks. Watch and smile!

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Still Hungry?


~ Stuffed Peppers ~
~ Grilled Pepper & Tomato Salad ~
~ Mixed Fruit & Vegetable Salad ~
~ more bell pepper recipes ~
from A Veggie Venture

~ Grilled Pepper Salad ~
~ Green Chili Sauce (Salsa Verde) ~
~ Red Pepper Crostini ~
~ more bell pepper recipes ~
from Kitchen Parade

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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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