Print
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

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
  • 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Patate al Forno: Baked Potatoes

Recipe courtesy of David Rocco

Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Recipe courtesy of Nadia G

Sauteed Peppers

Recipe courtesy of Roger Mooking

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Bratwurst Stewed with Sauerkraut

Recipe courtesy of Michael Symon

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crostata di Ricotta

Recipe courtesy of David Rocco

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here