Sicilian Peperonata Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

A good Sicilian peperonata is one of the most underrated and economical meals on menus today.  It’s a brilliant option for vegan and vegetarian guests and it’s truly easy on the pocket, an important factor nowadays.

Sicilian peperonata recipe

Peperonata can be eaten hot and at room temperature like its cousin caponata and it’s perfect over a bruschetta; the advantage of eating this at room temperature, is that it tastes so much better because the heat doesn’t interfere with the actual flavor. Overly hot food never tastes that great, anyway. Even though it’s easy to make, it can be botched easily, so take care. Here, then – the classic peperonata!

Try other antipasti recipes:

Sicilian peperonata recipe

Sicilian Peperonata

This Sicilian peperonata recipe is to die for. Simple and super delicious, it will automatically add a twist to your menu!
4.65 from 14 votes
Print Pin Rate Save Recipe
Course: Appetizer, Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 86kcal


  • 1 green sweet pepper extra large
  • 1 red sweet pepper extra large
  • 1 yellow sweet pepper extra large
  • 5 tomatoes deseeded
  • 1 handful Italian black olives deseeded
  • 50 grams capers
  • 5 anchovy fillets in oil drained
  • 1 white onion finely chopped
  • 2 cloves garlic crushed with the skin on – if the skin comes off, discard it
  • 2 tablespoons chopped parsley
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • Extra virgin Italian olive oil


  • Deseed all the peppers, remove the stems and cut length ways into medium chunks.
  • Do the same to the tomatoes.
  • Heat the nonstick pan and add a good splash of olive oil to sauté the onions until they are a light golden color.
  • Add the tomatoes and the peppers and cook on a medium to high heat until everything just starts to wilt.
  • Now add the garlic, not before because burnt garlic tastes awful.
  • Put the lid on the pan and simmer for about 15 minutes until everything is well wilted.
  • Remove from the heat, stir with a wooden spoon to make sure nothing got stuck, not that it should because there should still be some liquid left.
  • Add vinegar and the olives now and stir -fry for about 10 minutes until the liquid is a little syrupy.
  • The anchovies are stirred in now with the capers, the parsley and a good amount of freshly ground black pepper.


If you feel like it, you can throw in a handful of toasted pine nuts – it’s delicious!
Calories: 86kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 443mg | Potassium: 613mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2585IU | Vitamin C: 143.3mg | Calcium: 48mg | Iron: 1.4mg
Liked this recipe?Follow us NonnaBox for more!

Are you left with leftovers? Then you can mix it up with fetuccine with roasted bell pepper or in a fantastic bruschetta.

Leave a Reply