Easy Peperonata with Bell Peppers

Name: Peperonata
Yield: 3 to 4 servings
Cuisine: Italian
Ingredients: 3 to 4 tbsp Olive Oil; 135g / 1+1/4 cup Onions; 150g / 1 HEAPING cup Celery; 1 tbsp Garlic; 1/4 to 1/2 tsp Chili flakes; 900g Red and Yellow (or orange) Bell peppers; 1 tsp Salt; 1 cup / 250ml Passata / Tomato puree; 1 to 1+1/4 tsp Lemon juice; 1/2 tsp Black pepper; 10 to 12g / 1/2 cup Fresh Basil; 1 tbsp Extra Virgin Olive Oil

Italian · Organized from the video by Food Impromptu

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Ingredients · 3 to 4 servings

Tap an ingredient to mark it ready.

Steps

1
Heat olive oil in a pot. Add onions, celery, and 1/4 tsp salt. Fry on medium heat for about 4 to 5 minutes until soft.
🔥 medium heat⏱ 4 to 5 minutes
2
Add garlic and chili flakes to the pot and fry for 1 to 2 minutes or until fragrant.
⏱ 1 to 2 minutes
3
Add sliced bell peppers and fry for another 2 minutes or so.
⏱ 2 minutes
4
Add the tomato puree. Mix well and bring to a boil. Once boiling, cover with a lid and reduce heat to low. Cook for 25 to 30 minutes or until peppers are soft.
🔥 boil⏱ 25 to 30 minutes
5
Uncover and increase heat to medium or medium-high. Cook until all liquid has evaporated and the sauce is thick.
6
Turn off the heat and let it slightly cool. Garnish with lemon juice, black pepper, fresh basil, and a drizzle of extra virgin olive oil. Serve with pita or Italian bread.

Tips

The recipe makes 3 to 4 servings.
Store in an airtight container in the refrigerator for 4 to 5 days.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Food Impromptu on YouTube

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