Peperonata with Potatoes ♥ Recipe

'Peperonata' is the classic Italian dish made from peppers, onion, tomato and potatoes. Served warm or at room temperature. Vegan.

What is peperonata? It's an authentic Italian side dish that starts with peppers and onion and then -- as these things go -- is guided by personal taste and family tradition.

This version comes from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger who writes that peperonata with potatoes is traditional in Tuscany.

Since peperonata is served at room temperature, it's a good make-ahead side dish, also a good dish to carry to a potluck or picnic. I found it most satisfying, so did my taste testers who were as hungry as bears after splitting firewood for several hours!

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PEPERONATA with POTATOES

Hands-on time: 20 minutes plus occasional attention to stir
Time to table: 50 minutes if served hot, more to serve at room temperature
Make 3 cups

3 tablespoons olive oil
1 large red onion, diced
2 garlic cloves, minced small
12 ounces red peppers (I used thin-skin Anaheim peppers), cut in strips or diced
8 ounces potatoes, skins left on, diced
1 tomato, seeds scooped out
Salt & pepper to taste

In a large pot, heat the oil on MEDIUM HIGH til shimmery. Add the onion and garlic as they're prepped, cook gently until softening but not browning, about 10 minutes. Add the remaining ingredients and let gently cook until the potatoes are done, 20 - 30 minutes. (There should be enough liquid expressed from the peppers to cook the potatoes. But if not, add a tablespoon or two of hot water.) Taste and adjust seasoning. Serve warm or at room temperature.

NUTRITION ESTIMATE
Per Half Cup, made with 3 tablespoons olive oil: 143 Calories; 7g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 11mg Sodium; 19g Carb; 2g Fiber; 17NetCarb; 7g Sugar; 2g Protein; Weight Watchers 3 points

ALANNA's TIPS & KITCHEN NOTES
Peperonata is often served as an appetizer spread on bread. If this is your plan, I'd suggest dicing both the peppers and the potatoes quite small, so they'll spread more easily.
Three tablespoons is a lot of oil to cook vegetables in, at least for A Veggie Venture! Still, this was completely delicious and I'd make it the same way again. Still, if you want to reduce the oil, I think it would be very good but you'd likely need to add some water to have enough liquid to cook the potatoes.

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MORE BELL PEPPER RECIPES

~ Stuffed Peppers ~
~ Grilled Pepper & Tomato Salad ~
~ Mixed Fruit & Vegetable Salad ~
~ more bell pepper recipes ~
from A Veggie Venture

~ Grilled Pepper Salad ~
~ Green Chili Sauce (Salsa Verde) ~
~ Red Pepper Crostini ~
~ more bell pepper recipes ~
from Kitchen Parade

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