Peperonata Con Capperi: Italian Bell Pepper Salad

Peperonata Pugliese con Capperi is a fabulous traditional Italian dish from Puglia – but versions of it exist across Italy – starring a sautéed mix of bell peppers, onions, capers and celery. And even as a side dish, it’s so colorful it easily becomes the main attraction at almost any dinner table.

The peppers are first cleaned and chopped, then cooked slowly with onions and garlic to soften them up and bring out their natural sweetness. The capers add a some tang, and the celery contributes a subtle crunch. This almost stew-like dish is simmered gently to allow the flavors of the vegetables to develop.

Once cooked, Peperonata is typically devoured as a sweet-savory topping for bruschetta, alongside grilled meats or seafood, or even as a colorful addition to a cheese platter. It’s most often served either warm or at room temperature, I personally prefer the room temperature version – which does give the flavors an additional hour to develop and really shine.

To me, this is really an essential Italian side dish. So simple, beautiful colors, and with flavors that really pop. If you want to make it a little spicier, consider adding some chopped Calabrian chili, or perhaps some Jalapeños if those are more readily available to you.

See Also

Simple Carrot Salad with Oregano and Vinegar

How to Make Peperonata Pugliese Con Capperi – Italian Bell Pepper Salad

Prepare the Vegetables:

1. Clean the Peppers:
   • Wash the bell peppers thoroughly.
   • Cut them in half and remove the seeds and any white membranes.
   • Chop the peppers into bite-sized pieces.
2. Prepare Other Vegetables:
   • Wash and quarter the tomatoes.
   • Peel the onion and slice it into thin strips.
   • Peel the garlic clove.
   • Clean and chop the celery into small pieces.

Cook the Base:

3. Sauté Onions and Garlic:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the garlic clove and onion slices to the skillet.
   • Sauté for about 10 minutes or until the onions are translucent and soft.
   • Remove and discard the garlic clove.

Add Main Ingredients:

4. Combine Main Ingredients:
   • To the skillet with onions, add the chopped peppers, quartered tomatoes, celery, and capers.
   • Sprinkle salt to taste.

Simmer the Dish:

5. Slow Cook the Peperonata:
   • Cover the skillet with a lid.
   • Reduce the heat to low and let the mixture simmer for about 30 minutes.
   • Stir occasionally until the peppers are soft and the flavors have melded together.

Serving Suggestions:

• Cool and Serve: Allow the peperonata to cool slightly; it can be served warm or at room temperature.
• Accompaniments: Serve as a side with grilled meat, as a topping on toasted bread for bruschetta, or as part of a cheese platter.

Recipe Notes:

• Storing: Peperonata can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors develop more.
• Variations: Feel free to use only yellow or red peppers, substitute tomatoes with 200 ml of tomato puree for a smoother texture, or add olives for an extra layer of flavor.
• Make it spicy: If you want your Peperonata with a slight kick, consider adding 1/2-1 chopped Calabrian chili to step 3.

Peperonata Pugliese Con Capperi

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5 from 7 reviews

• Author: Kalle Bergman
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x

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Description

Peperonata Pugliese con Capperi is a fabulous traditional Italian dish from Puglia – but versions of it exist across Italy – starring a sautéed mix of bell peppers, onions, capers and celery. And even as a side dish, it’s so colorful it easily becomes the main attraction at almost any dinner table.

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Ingredients

Units MUS Scale 1x2x3x

• 2 bell peppers (yellow or red)
• 150 g tomatoes
• 1 onion
• 1 clove of garlic
• 2 tablespoons capers (pickled)
• 1/2 stalk celery
• 4 tablespoons olive oil
• Salt to taste

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Instructions

1. Prepare Ingredients: Wash the bell peppers, cut them in half, remove the seeds and white membranes, and then chop into pieces. Wash and quarter the tomatoes. Peel the onion and slice it thinly. Peel the garlic clove. Wash the celery stalk and chop it into small pieces.
2. Cook Aromatics: In a large skillet, heat the olive oil, add the garlic clove and onion, and cook for about 10 minutes. Remove and discard the garlic clove.
3. Cook Vegetables: Add the bell peppers, tomatoes, celery pieces, capers, and a pinch of salt to the skillet. Cover with a lid and simmer over low heat for about 30 minutes, or until the peppers are soft.
4. Cool: Leave the dish to cool for about 60 minutes before serving.

Notes

• Storage: Peperonata can be stored in the refrigerator for up to 3 days.
• Serving: You can serve this warm, straight from the pan, but the flavors develop more if it is allowed to cool down before serving.
• Variations: You can use only yellow or only red peppers. Substitute the tomatoes with 200 ml of tomato passata if desired. Optionally, add olives to the mix.

• Prep Time: 10 mins
• Cooling Time: 60 mins
• Cook Time: 40 mins
• Category: Side Dish
• Method: Sautéing
• Cuisine: Italian