Slow-Cooked Italian Bell Pepper Stew

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Sweet bell peppers are slowly braised with onions, garlic, tomatoes, and a splash of vinegar to make a glossy, jammy Sicilian-style pepper stew. Serve it warm or at room temperature as a side, a topping for crusty bread, or alongside grilled meats and fish.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 20 gCarbs
• 6 gFiber
• 12 gSugar
• 3.5 gProtein
• 420 mgSodium
• 640 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 170 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pepper stew

• 4 large bell peppers (about 600 g / 1.3 lb), a mix of red, yellow, and orange
• 2 large yellow onions (about 350 g), sliced 5 mm thick
• 4 cloves garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon granulated sugar

For the tomato base and finish

• 1 can (400 g) crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon capers in brine, rinsed
• 12 pitted Kalamata or Gaeta olives, halved
• 6 large fresh basil leaves, torn
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

1. Slice the bell peppers in half, remove the stems, seeds, and white ribs, then cut each half lengthwise into 1.5 cm (about 1/2 inch) strips. Slice the onions thinly and the garlic into thin shards.
2. Heat the olive oil in a wide, heavy skillet or sauté pan over medium heat. Add the onions and a pinch of salt and cook gently for 8 to 10 minutes, stirring often, until softened and translucent but not browned.
3. Add the sliced garlic and red pepper flakes, if using, and cook for 1 minute until fragrant, watching carefully so the garlic does not burn.
4. Add the bell peppers, the teaspoon of salt, the black pepper, and the sugar. Stir well to coat in the oil, then cover and cook over medium-low heat for 10 minutes, stirring once or twice, until the peppers begin to soften and release their juices.
5. Stir in the crushed tomatoes and tomato paste. Partially cover and simmer gently for 15 to 20 minutes, stirring occasionally, until the peppers are completely tender and the sauce has thickened to a glossy, jam-like consistency.
6. Add the red wine vinegar, capers, and olives. Simmer uncovered for 3 to 4 minutes more to let the flavors meld and the vinegar mellow. Taste and adjust with more salt or a pinch of sugar if the tomatoes are sharp.
7. Remove from the heat, scatter the torn basil and chopped parsley over the top, and let the stew rest for 5 minutes before serving. Drizzle with a thin stream of good olive oil if you like.
8. Serve warm or at room temperature as an antipasto, a side dish with grilled fish or chicken, a topping for bruschetta, or a spooned-on sauce for boiled potatoes or sausages.

Cook’s Notes

• For the deepest color and sweetest flavor, use mostly red peppers with one yellow or orange; green peppers can be added for a more bitter, savory note but will need a touch more sugar.
• The stew keeps for up to 5 days in the refrigerator and actually tastes better the next day, once the flavors have had time to marry. Bring it to room temperature before serving.
• A splash of water or a few ice cubes added during cooking will loosen the sauce if it becomes too thick; alternatively, simmer uncovered longer if you want a drier, spreadable consistency.
• Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of water.
• For a richer, more traditional Sicilian version, add 2 anchovy fillets along with the garlic and finish with a small handful of pine raisins plumped in warm water.

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