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Italian Peperonata Sauce Recipe

May 24, 2018 By florentina 6 Comments

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Italian Peperonata sauce, a rustic Calabrese sauce of stewed bell peppers, tomatoes and onions that lends itself to variations. Sometimes eggplant, zucchini and even potatoes are added, traditionally served tossed with pasta like rigatoni, over a bed of creamy polenta or homemade bruschetta.

Italian Peperonata Sauce Recipe, a Southern Italian Pepper, Tomato and Onion Stew.

 
After making this dish my entire life I still get asked the question when I mention it: 
 

What is Peperonata ?

 

Technically a red pepper stew that doubles down as a sauce thanks to the generosity of saucy heirloom tomatoes. Feel free to customize yours with whatever produce you fancy.

Peperonata Calabrese Ingredients: Bell Peppers, Tomatoes, Purple Onions and Leeks.
 
The traditional recipe calls for a good lug of olive oil to start with, but we are going to make it 100% WFPB compliant so therefor oil-free. Don’t you worry, as long a you are using those heirloom tomatoes and peppers your Peperonata is going to be loaded with flavor. 
 

I used both purple onions and leeks to build deep layers of flavor, you can use one or the other or whatever onion variety is hanging in your pantry at this time.

Deconstructed Italian Peperonata
 

This Classic Italian Peperonata Sauce is Everything:

 
Super Delicious
Nutritious
Easy
Oil-free
WFPB Vegan 

Simply the Best!

Favorite Tomato Recipes:

Cherry tomato basil pasta.
Italian balsamic tomatoes.
Italian tomato salad.
Italian tomato salsa.
Tomato bruschetta.

Italian Peperonata Sauce Recipe, a Southern Italian Pepper, Tomato and Onion Stew.
P.S. Hey, If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. It totally makes my day! Mangia Bene!
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Italian Peperonata Sauce Recipe

Italian Peperonata sauce, a rustic Southern Italian sauce of stewed bell peppers, tomatoes and onions that lends itself to variations. Sometimes eggplant, zucchini and even potatoes are added, traditionally served tossed with pasta like rigatoni, over a bed of creamy polenta or homemade bruschetta.
Course Main Course
Cuisine Italian
Keyword Peperonata Sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 165kcal
Author Florentina

Ingredients

  • 3 bell peppers (mixed colors) -cut into 1 inch pieces
  • 1.5 lb heirloom tomatoes -mixed variety
  • 1 small leek -sliced and rinsed well
  • 1 purple onion -sliced
  • 2 cloves garlic -chopped
  • 1 pinch red chili flakes
  • 1 tsp sea salt (or to taste)
  • 1 lemon -juiced
  • 1/3 cup fresh herbs (basil, oregano, chives)
  • 2 tbsp water
US Customary - Metric

Instructions

  • Heat up a large skillet over medium low flame and saute the leeks with a pinch of sea salt in a splash of olive oil or water until wilted (omit the oil for WFPB & Plantricious compliance).  Add the purple onions and bell peppers and cook another 5 minutes until the peppers start to soften. Stir in the garlic and give everything a good stir.
  • Meanwhile cut the tomatoes into wedges and add them to the skillet with the peppers. Stir well and bring to a simmer. Cover with a lid and cook another 5 minutes or so until the tomatoes release all their juice and a nice sauce forms.
  • Squeeze the juice of half the lemon into the peperonata stew, taste and season with more sea salt and lemon juice.
  • Sprinkle with the fresh herbs and serve with your favorite pasta, over polenta or a crusty piece of bread.

WFPB & Plantricious:

  • To make this recipe compliant make sure to omit oil and sautee in water or veggie broth.
    Certified Plantricious Recipe

Notes

  • If you haven't transitioned to a WFPB diet and prefer to use olive oil in the recipe, just make sure to wait and add it at the very end after you remove the Peperonata from the flame. Use a cold pressed variety and use sparingly without heating it up.

Nutrition

Calories: 165kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 813mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4582IU | Vitamin C: 158mg | Calcium: 90mg | Iron: 3mg

Plant-Based Recipes:

Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta

Cucumber Tomato Salad

Cucumber Tomato Salad

Italian Veggie Pasta Salad

Italian Veggie Pasta Salad

Filed Under: Entrees, Gluten Free, Peppers, Plant-Based, Plantricious, Sauces, Soups & Stews, Tomato, Vegan Recipes

Keep In Touch

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Reader Interactions

Comments

  1. Rebecca

    June 4, 2018 at 12:03 am

    This dish was just wow, we ate it all in one sitting and so sad we have no leftovers. A good problem to have right ? I really can’t think of any other more delicious way to get veggies in our life, so tasty and comforting. I mean it’s so delicious that I have to make it again tomorrow with lots of lemon. Squeeze that lemon all over.

    Reply
  2. Wendy

    May 19, 2020 at 7:42 pm

    Thank you for this recipe! I am currently in the process of making it! Where does the 7 grams of fat come from in the nutrition? There is no oil in the recipe. Thank you!

    Reply
    • florentina

      May 19, 2020 at 10:01 pm

      Hi Wendy, that is just from the fat naturally found in vegetables, nothing to worry about as our bodies know what to do with it in the whole food form. Enjoy!

      Reply
  3. Samantha

    July 19, 2020 at 12:57 am

    Positively DIVINE! Made it for my family of four to scoop with baguette slices…Gorgeously good!

    Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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