Peperonata is one of the classic Sicilian summer dishes. Simple and colorful, prepared with peppers, onions and tomatoes, it goes well with meat and fish dishes. Served cold with a some cheese and/or charcuterie, it is an irresistible appetizer.
Probably every Italian family has its own recipe for peperonata and although it is based on a few simple ingredients like peppers, onions and tomatoes, there are several versions. We suggest roasting the peppers in the oven and, after peeling them, braising them in a pan with the rest of the ingredients. The result is a wholesome dish to be served hot or warm along with roasts and grilled meats. In summer, peperonata is especially good cold, with cheese, cold cuts and fresh bread.


  • 4 peppers of different colors (2 red, 2 yellow)
  • 1 large red onion
  • 20 g salted capers
  • 100 g tomato puree
  • 2 cloves of garlic
  • Il circolo extra virgin olive oil
  • salt


  1. Wash the peppers and place them on a baking tray covered with baking paper. Bake for 15-20 minutes in a preheated oven at 180°C, turning occasionally so that they bake evenly. When the peppers are soft and a little brown, take them out and let them cool a little. Then peel, core and slice them.
  2. In a fairly large non-stick frying pan, heat four tablespoons of olive oil along with the garlic and sliced onion. After a few minutes, add the peppers and rinsed capers. Simmer for a few minutes, then add the tomato puree, adding a little water if necessary to get the right consistency.
  3. Mix well, add salt and stew over low heat for about 20 minutes. Remove from heat and serve the peperonata warm or cold.


  • The peppers contain a good amount of vitamins. With a portion of yellow, red or green peppers you get vitamin C, B and provitamin A. Besides they are also a good source of potassium and very low in calories.
  • In Sicily, you can buy ready-roasted peppers at the market. Often the skin is completely black, but it doesn’t matter, because you can easily remove it with your fingers. The peppers roasted over an open fire give the peperonata a wonderful smoky note.


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