Peperonata Recipe

	Preparation Time
	10 minutes

	Cooking Time
	12 minutes

	Servings
	6 persons

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Quick and easy to put together Italian Peperonata Recipe. A perfect side dish goes great with chicken or fish, great on bread, and great on its own too.

Nutrition Facts

Amount per Serving

Calories 152.96 kcal

% Daily Value *

Total Fat 9.50 g: 14.6 %
Saturated Fat Content 1.34 g: 6.7 %
Cholesterol 0.00 mg: 0 %
Sodium 34.24 mg: 1.4 %
Total Carbohydrate: 5.6 %
Dietary Fiber 3.55 g: 14.2 %
Sugars 8.09 g: 20.2 %
Protein 2.31 g: 4.6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, oregano, dried	1 tbsp
Spices, pepper, black	1 dash
Fresh basil	½ cup leaves, whole
Salt	1 dash
Olive oil	¼ cup
Garlic, raw	4 clove(s)
Onions raw	1 large
Sweet Green peppers, raw	2 medium
Tomatoes, red, raw	5 Italian tomato
Peppers, sweet, red, raw	2 medium approx 2-3/4" long, 2-1/2 dia.
Sweet Yellow peppers	2 pepper, large 3-3/4" long, 3" dia
Granulated sugar	1 tbsp

Preparation method

Seed and slice the sweet peppers into 2 1/2 to 3-inch long strips; slice the onion into half-moons; thinly slice the garlic cloves; seed and dice the tomatoes.
Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be cooked, but with a little crunch left in them.
Add the garlic and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

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