Peperonata is also great on an Italian sausage sandwich, as part
of an antipasti platter, or served with pasta.
Makes
4 servings (2 cups)
Total Time
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Ingredients
ROAST:
ADD:
Test Kitchen Approved
Add a little pep to a NY strip steak with this colorful topper.
Instructions
Roast bell peppers over an open flame or under a broiler until blackened and blistered on all sides, about 10 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel and seed bell peppers, then slice into 1⁄4-inch strips.
Heat oil in a sauté pan over medium-high until it shimmers. Add onion, garlic, and sugar; cook, stirring occasionally, until softened, 4–5minutes.
Add bell peppers, wine, and vinegar; cook until liquid nearly evaporates, about 10 minutes. Stir in oregano and season peperonata with salt and black pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 152
% Daily Value*
Total Fat 11g 16%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 5mg 0%
% Daily Value*
Carbs 13g 4%
Fiber 2g 8%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
