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Peperonata alla siciliana

Peperonata is a bell pepper (sweet pepper) stew. A popular dish all over Italy. The Sicilian version stands out for the use of vinegar and sugar. Beloved as a side dish or starter. Though some believe peppers are hard to digest. And therefore avoid serving or eating them for dinner. 

  • Prep Time 10 Minutes
  • Cook Time 25 Minutes
  • Total Time 35 Minutes
  • Serves 4 People
  • Calories 150 kcal


  • 2 yellow, 1 green and 1 red pepper
  • 400 grams of ripe tomatoes
  • 2 onions
  • 50 grams of black olives
  • 4 spoons of EVO
  • 1 cup of wine vinegar
  • 2 spoons of sugar


  1. Cut the pepper in strips
  2. Gently fry a chopped onion in EVO
  3. When soft, add the tomatoes and peppers
  4. Cover and let them simmer for about 5 minutes
  5. Add the vinegar and sugar, stir
  6. Add the olives after 10 minutes
  7. Let the peperonata cool down, covered
  8. Serve tepid or even cold


Peperonata is a versatile dish. In preparing as well as in serving. You may add an whole clove of garlic when frying the onion. And take it out later. Other acceptable extra ingredients are capers and raisins.Instead of using castor sugar, try some honey. Though still vegetarian, it excludes our vegan friends from enjoying this dish.Serve peperonata as a side dish. Or as a salad with bread. Or on a bruschetta. You may even serve it with pasta. Let the leading role to the bell pepper though.Raw pepper is hard to digest. So make sure it is fully cooked. Remove the seeds and white parts thoroughly. Some go so far as to peel the peppers. Add another odd twenty minutes is you please to do so.

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