Neapolitan Sweet Pepper Stew

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This iconic Neapolitan celebration of sweet bell peppers simmers slowly with ripe San Marzano tomatoes, briny Gaeta olives, and capers until meltingly tender. Served warm or at room temperature, it shines as an antipasto, a side for grilled fish, or spooned over crusty bread.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 12 gSugar
• 3 gProtein
• 720 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 135 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the peppers and aromatics

• 3 large bell peppers (1 red, 1 yellow, 1 green), cored and cut into 1/2-inch strips
• 1 large yellow onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1/3 cup extra virgin olive oil
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional)

For the sauce and finish

• 1 can (14 oz) San Marzano tomatoes, crushed by hand
• 1/2 cup pitted Gaeta olives, left whole
• 2 tbsp salted capers, rinsed and drained
• 1 tbsp red wine vinegar
• 1/4 cup fresh basil leaves, torn

Directions

1. Heat the olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onion and a pinch of salt, and cook gently for 8-10 minutes until soft and translucent but not browned.
2. Add the garlic and red pepper flakes if using, and cook for 1 minute until fragrant, stirring constantly to prevent browning.
3. Add the bell pepper strips, increase the heat to medium, and toss to coat in the oil. Season with salt and pepper, then cover and cook for 15 minutes, stirring occasionally, until the peppers begin to soften and release their juices.
4. Uncover, add the crushed tomatoes, Gaeta olives, and capers. Stir well, reduce the heat to low, and simmer uncovered for 20-25 minutes, stirring now and then, until the peppers are completely tender and the sauce has thickened to a glossy, jam-like consistency.
5. Stir in the red wine vinegar and taste for seasoning, adjusting with more salt if needed. Remove from the heat and let the stew rest for 5 minutes to let the flavors settle.
6. Scatter the torn basil leaves over the top and serve warm, at room temperature, or even the next day. It pairs beautifully with grilled branzino, Italian sausage, or a hunk of toasted sourdough.

Cook’s Notes

• Choose peppers with thick, glossy walls and flat sides; they will cook more evenly and yield a sweeter result.
• Patience is key: cooking the onions slowly without browning builds the sweet, mellow base of the stew.
• This dish tastes even better the next day once the flavors have married; store covered in the refrigerator for up to 4 days.
• Bring to room temperature before serving to let the olive oil loosen and the flavors open up.
• For a richer umami note, melt 2 salted anchovy fillets into the oil with the onions at the very start of cooking.

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