Peperonata is a colorful casserole that had its origins in the south of Italy where the climate is just right for growing peperoni, peppers. Juicy and sweet, this dish combines red, and yellow peppers with small boiling onions and fresh tomatoes.
- 2 1/2 pounds mixed red and yellow sweet bell peppers
- 1/2 cup olive oil
- 1 to 2 pounds small white onions, peeled
- 1 pound plum tomatoes, seeded and quartered
- Salt to taste
- Use a preheated outdoor grill to char the peppers or preheat the broiler and place the peppers on an oiled broiler pan, three inches away from the broiler element. Turn them occasionally until the skin is blackened all over.
- Let the peppers cool until easy to handle then remove outer skin, core and wipe the seeds out of the peppers with a paper towel.
- Cut the peppers into strips. Set aside.
- Put the onions in a small pot and cover with water. Bring to a boil and cook 5 minutes. Drain the onions and set aside.
- Heat the olive oil in a cast iron or similar stovetop casserole dish. Cook the peppers slowly in the oil for 2 minutes; add the onions and tomatoes. Season with salt and cook the mixture until it begins to thicken. Serve hot.
This recipe was featured on Season 29 - Episode 2909.
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