Recipe: Peperonata, Sweet Italian Pepper Stew

This simple and versatile recipe can be served over bread, pasta and more.

By: Shayma Saadat, Wine Enthusiast 


  • 3 tablespoons olive oil
  • 1 shallot, sliced thin
  • 2 garlic cloves, minced
  • 1 Anaheim pepper, deseeded and sliced into circles
  • 4 red bell peppers, cored, seeded and sliced into ¼-inch strips
  • 2 plum tomatoes, blanched, peeled, deseeded and chopped
  • 1 tablespoon apple cider vinegar
  • ¼ cup dry Sangiovese
  • Sea salt, to taste
  • 1 tablespoon butter

Continue reading at Wine Enthusiast for the full recipe. 

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