Classic Italian peperonata

By the GetYourMacros team · 31 August 2026

A traditional Italian bell pepper stew, slow-cooked until sweet and tender with tomatoes and onions.

• Time 30 min
• Course Side dish
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 250 g Bell peppers
• 60 g Onion
• 100 g Tomato passata
• 8 ml Extra virgin olive oil
• Capers to taste
• 40 g Edamame (frozen, shelled)
• Salt to taste
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Clean the bell peppers by removing seeds and ribs, then slice them into strips about 1 cm wide.
2. Thinly slice the onion and sauté it in a non-stick pan with the olive oil and a splash of water over medium heat for 5 minutes.
3. Add the bell peppers to the pan and cook for 5-6 minutes, stirring frequently until they start to soften.
4. Pour in the tomato passata and the capers, season with a pinch of salt, and add half a glass of water.
5. Cover with a lid and simmer on low heat for 15-20 minutes, adding more water if it dries out too much.
6. Stir in the frozen edamame during the last 5 minutes of cooking to ensure they are heated through.
7. Turn off the heat when the peppers are very tender and the sauce has thickened.
8. Finish with hand-torn fresh basil leaves before serving.

Tips

• Peperonata is even better the next day after the flavors have melded; reheat it gently or enjoy it at room temperature.
• Adding edamame is a simple trick to boost the protein content of this traditional vegetable side dish.

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