Italian Peppers & Potatoes

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A traditional Italian peperonata recipe with potatoes added. These stewed peppers with potatoes, onions and tomatoes are an easy one pan dish. Enjoy this with fresh bread as a side or main dish.

PREPARATION TIME:

Prep Time:15

Cook Time:40

Ingredients:

3 large peppers about 650 grams
4 potatoes about 500 grams
2 large tomatoes about 500 grams
1 onion
4 tbsp. olive oil divided
salt to taste
1 clove garlic finely minced
handful fresh basil leaves
pepperoncino (red pepper flakes) optional

Instructions:
- Prepare the vegetables: Slice the peppers in half, remove the stem and seeds; slice each half in 1 inch strips. Peel and cut the potatoes in wedges. Thinly slice the onions. Dice the tomatoes.
- In a large skillet, heat 3 tbsp. of olive oil over medium heat and add the potatoes and a pinch of salt. Cook, stirring, for 5 minutes.
- Add the onions, a pinch of salt and cook, stirring, for 3 minutes until the onions begin to soften.
- Add the peppers, a pinch of salt and cook for 2 minutes, stirring.
- Add the chopped tomatoes and a pinch of salt. Cover and cook for 20 minutes. Give the vegetables a gentle stir every 5 minutes or so.
- Uncover and cook 10 minutes longer until the juices are thickened. In the last 2 minutes of cooking add the garlic.
- At the end of cooking, taste and add salt if needed. Top with fresh basil. Drizzle the remaining olive oil over the vegetables.
- Serve hot or at room temperature.
- Notes:
  
  Substitutions and Variations
  
  -Make this recipe with the color of peppers of your choice.-The vegetables may be cut into cubes instead of slices.–Vary the herbs: add fresh parsley and/or dry oregano.-If you don’t have fresh tomatoes on hand, replace with 2 1/2 cups of canned diced tomatoes instead.-You may peel the tomatoes if you prefer: Score the tomatoes with a sharp knife; blanch in boiling water for 1 minute; let cool then remove the peel and dice.-Stir in 2 tbsp. each vinegar and sugar in the last 5 minutes of cooking for a classic Sicilian sweet and sour flavor (agrodolce).-A the end of cooking stir in 2 tbsp. of capers or chopped black olives for extra flavor.
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  To Serve
  
  Enjoy peperonata hot, at room temperature or even cold! In fact, it is even tastier the following day.
  
  Storage
  
  Keep leftovers refrigerated for up to 3 days. Reheat on the stove top or in the oven or enjoy at room temperature.To Freeze Freeze in an airtight, freezer safe container for up to 3 months. Defrost overnight in the refrigerator and reheat, or serve at room temperature.
  
  Nutrition:
  
  Calories: 348 k cal | Carbohydrates: 49 g | Protein: 7 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Sodium: 23 mg | Potassium: 1371 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 1218 I U | Vitamin C: 156 mg | Calcium: 55 mg | Iron: 2 mg

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PREPARATION TIME:

Ingredients:

Instructions:

Notes:

Nutrition:

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