Not yet rated

Try something different this barbecue season with Filippo's authentic peperonata recipe. Sliced peppers are slowly stewed with garlic and basil until tender and bursting with flavour. Serve it with toasted bread or grilled meats for a wonderful barbecue side dish.

First published in 2016

Peperonata is a popular dish in most Italian regions, when the summer comes, Italians prepare this tasty recipe in advance and bring it to barbecue parties. It is delicious served over toasted bread and alongside grilled meats.

Although the recipe varies from region to region, peperonata is typically prepared with capers or olives, mint or basil, and can be served warm or cold.

This is the Emilian version, prepared with fresh basil and balsamic vinegar. To make an authentic Emilian peperonata be sure to use only the best quality balsamic vinegar, otherwise the finished dish could be too bitter.





  • 6 bell peppers, different colors, cut into ¼ inch slices
  • 4 garlic cloves, crushed
  • 1 red onion, cut into ¼ inch slices
  • 10 basil leaves
  • 200g of tomatoes, diced
  • 8 tbsp of extra virgin olive oil

To serve

  • 1 pinch of black pepper
  • 1 pinch of salt
  • 2 tbsp of balsamic vinegar
  • bread, warmed through


Add the olive oil to a saucepan and place over a medium-low heat. Add the garlic, onions and basil and sautè until extremely soft
Add the sliced peppers to the pan, stir and cover with a lid. Cook over a low heat for 30 minutes, stirring occasionally
Add the tomatoes and continue to cook until the peppers are very tender, but not mushy as they should still hold their shape. Either season and serve while warm, or allow to cool before finishing and serving
Just before serving, season with salt and pepper to taste. Finish the peperonata with the balsamic vinegar then serve with warm breads or as a side to a larger feast

Discover more about this region's cuisine:

Born and raised in Bologna, Filippo is a food blogger and supper club host with a passion for traditional Italian dishes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more