Watch Cooking Channel

Peppers and Potatoes Stew: Peperonata Di Patate

Photo: Peppers and Potatoes Stew: Peperonata Di Patate

TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 8 bell peppers (2 red, 2 yellow, 2 green, 2 orange), seeded and sliced
  • 1/2 (28-ounce) can pelati tomatoes, blended smooth
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.

When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.

Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce.

Serves: 8; Calories: 144; Total Fat: 5.5 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 24 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 339 milligrams

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 13 reviews

  • on December 21, 2012

    Flag

    My family loves this dish. It's so hearty and a great change from meat, poultry, fish, etc. Just add some crusty Italian bread to dip.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 01, 2012

    Flag

    Loved this dish, and I love watching this family cook togather. great show!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2012

    Flag

    Absolutely delicious!! This dish tastes just like my momma used to make. It brought me back to my childhood and was a wonderful and tasty meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How