Sweet Pepper Stew

Known as pepperonata, this traditional dish is made by cooking peppers slowly over a low heat to bring out their full sweetness. It’s best made two or three days ahead to allow all the flavours to marinate. This is a savoury side dish which can be served alone or as a pasta seasoning and you can serve it warm or cold.



  • 100 ml (3½fl oz) olive oil
  • 2 garlic cloves, crushed
  • 4 red peppers, sliced
  • 3 orange peppers, sliced
  • 1 green pepper, sliced
  • 30 mls capers in brine, rinsed
  • 18 black olives
  • 15 mls freshly chopped flat-leafed parsley


  1. Heat the oil in a very large pan, add the garlic and
    stir-fry over a medium heat for 1min.
  2. Add the peppers, season well with salt and freshly
    ground black pepper and stir well to toss in the oil.
  3. Cover the pan with a lid and continue to cook over a low heat for 40 min.
  4. Add capers, olives and parsley and stir.
  5. Serve immediately or cool, chill and enjoy a couple of days later with crusty bread.


Serves 6 – Serving Size 1/6 recipe – Nutrition Per Serving
Calories: 180, Fat: 16g, Carbohydrate: 7g