Pepperonata with buffalo mozzarella (stewed red bell peppers)

August 27, 2013

Pepperonata with Buffalo mozzarella

Pepperonata, an Italian stewed pepper dish, is absolutely succulent… but it’s never better than when made with just-picked sweet bell peppers. The end of summer and fall is the peak season for peppers, so this is the time of the year when I love to make this scrumptious dish.

The traditional recipe is made with onions, peppers, tomatoes and olive oil. But to preserve the essence of the peppers, I make my pepperonata without tomatoes. Instead, the peppers are slow-simmered on their own with a white wine reduction and fresh thyme.

This sauce is superb served warm with buffalo mozzarella (which melts and mingles with the sweet juices of the peppers!) and a slice of crusty bread to soak it all up. But it also makes a wonderful side dish or sauce for pastas.

Enjoy this bite-sized demo!

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Red bell peppers

Here’s wonderful hors d’oeuvre with exotic Japanese peppers: Marinated feta with pan-roasted shishito peppers and olives!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

Kiran @ August 28, 2013 at 1:13 am

So comforting and represents the epitome of summer deliciousness :)


Viviane August 28, 2013 at 9:44 am

Thank you, Kiran! Yes, “summer deliciousness”… Maybe it last a few more weeks!


Angie@Angie's Recipes August 29, 2013 at 10:47 am

A great late summer pepper stew, Viviane.


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