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Spicy Peperonata

This spicy peperonata is our take on a rustic Southern Italian dish that is incredibly versatile. The Italian South is filled with sweet bell peppers during the summer, and what better way to celebrate such produce than in a flavoursome peperonata with a hint of chilli heat. Serve as a summer antipasto or as a side to meat or fish.

Prep Time: 10 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

4 tbsp Filippo Berio Chilli Flavoured Extra Virgin Olive Oil + extra to finish
2 red onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 bay leaves
4 red peppers, core removed and thinly sliced
2 yellow peppers, core removed and thinly sliced
400g can Cirio Tomato Fillets

Method

Heat the 1 tbsp Filippo Berio Chilli Flavoured Extra Virgin Olive Oil in a large frying pan over a medium heat.
Add the onions, garlic and bay leaves and cook gently for 5 minutes, stirring occasionally.
Add the peppers to the pan and season with salt and freshly ground black pepper.
Add the tomatoes and cook uncovered for 20 minutes, stirring occasionally.
Serve with a generous helping of Chilli Flavoured Olive Oil.

Chilli Flavoured Olive Oil

From £4.95

Filippo Berio Chilli Extra Virgin Olive Oil adds a delicious peppery kick to pizzas, poultry and pasta. Made with real pieces of dried chilli for an extra touch of spice.