Peperonata is a simple, gorgeous stew that captures the essence of roasted peppers.
Roasting red and yellow bell peppers brings out their natural sweetness, and peeling them eliminates the bitterness of their skins, promising a supple finished product. Red onion adds a hint of spice while honey facilitates caramelization and enhances the sweetness of the vegetables. A touch of Espelette pepper brings smoky astringency, and roasting the entire stew in the oven develops the rich, deep flavor of the final dish.
- Easy roasted peppers. Save time and make clean-up a breeze by broiling the bell peppers in the oven on baking sheets lined with foil. This method is cleaner and more efficient than blackening the peppers with the burners on your stovetop.
- Perfectly peeled. Once the peppers are roasted, place them in a covered bowl. The trapped steam will loosen the skins, making them easier to peel
- Multitasking tip. While the peppers’ skins are loosening, start sautéing the onions and garlic, and then peel the peppers while they are cooking.
This tool is one we find especially helpful when making this dish.
- Rubber spatula. Use this handy tool to gently stir the onions and peppers while they are on the stovetop.
The list below includes all the equipment you’ll want to make this dish.
- Medium-sized baking sheet with tin foil
- Bowl and plastic wrap
- Sautoir, 3-inch deep sauté pan with lid
- Rubber spatula
- Knife and cutting board
- 1 teaspoon piment d’Espelette
- 3 medium red bell peppers (about 1 pound)
- 3 medium yellow bell peppers (about 1 pound)
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, peeled and sliced finely
- 1 medium red onion, sliced finely
- Salt and pepper
- 2 tablespoons honey
- 1 teaspoon piment d’Espelette pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sherry vinegar, plus more as needed
Note: if you have trouble finding piment d’Espelette, you can use ancho chili powder or cayenne powder (slightly spicier).
Total Time: 2 hours
Active Time: 1 hour
- Preheat oven to broil.
- Cut the stems of the peppers off, pull out the seeds and discard stems and seeds. Place peppers on a baking sheet lined with foil, drizzle with olive oil and broil until the skins are charred on all sides, about 2 to 6 minutes per side depending on how close they are to the broiler. Lower the oven to 375°F.
- Place the hot peppers in a medium bowl and cover tightly with plastic wrap to steam, 10 to 15 minutes.
- Uncover and let the peppers cool slightly. Meanwhile sauté the garlic and onions. Heat a large sauté pan fitted with a lid (if possible) over medium heat and add the olive oil. Once hot, add the sliced garlic and sauté, stirring constantly, until golden, about 1 ½ minutes. Stir in the onions, season with salt and pepper and sauté until soft and translucent, about 10 to 12 minutes.
- While the onions are cooking, remove the skins from the charred peppers. Cut the peppers into ¼ inch strips.
- Stir in the honey until dissolved in the onions. Add the espelette, sliced peppers, thyme and season with salt. Let cook, stirring often, for about 10 minutes.
- Cover the pan with a lid or foil. Transfer to the oven and cook for 45 minutes, stirring every 15 minutes. Uncover and continue baking for another 15 minutes allowing the top to brown. Stir and season with additional salt and pepper if needed.
Steak fajitas & peperonata
Bring some flair to your fajitas: serve thinly sliced steak and peperonata on warm corn tortillas.