Sweet pepper stew

This stew recipe is also known as peperonata – a traditional dish made by cooking peppers slowly over a low heat to bring out their full sweetness.

By The GH Kitchen TeamUpdated: 14 December 2023

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Hailing from the sun-soaked Italian countryside, peperonata is a celebration of summer's bounty. The versatility of this stew has made it a favourite for generations; our recipe pays homage to the authenticity of this dish, combining a medley of peppers, garlic, capers and black olives. Serve warm or cold with freshly baked bread and a sprinkle of fresh parsley or basil.

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Yields:

6 - 8 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

180

Ingredients

100 ml
olive oil
2
garlic cloves, crushed
4
red peppers, sliced
3
orange peppers, sliced
1
green pepper, sliced
2
capers in brine, rinsed
18
black olives
1 Tbsp.
freshly chopped flat-leafed parsley or basil

Directions

1. Step 1
  Heat the oil in a very large pan, add the garlic and stir-fry over a medium heat for 1min. Add the peppers, season well with salt and freshly ground black pepper and stir well to toss in the oil.
2. Step 2
  Cover the pan with a lid and continue to cook over a low heat for 40min.
3. Step 3
  Add capers, olives and parsley and stir. Serve immediately or cool, chill and enjoy a couple of days later with crusty bread.

GH Tip:

It's best made two or three days ahead to allow all the flavours to marinate, and you can serve it warm or cold.

Per Serving:

Calories: 180
Total carbs: 7 g
Total fat: 16 g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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