Recipes Appetizers Hot Appetizers Spanish Peperonata with Olives and Capers

Spanish Peperonata with Olives and Capers

This colorful mélange of sweet bell peppers stewed in olive oil is delicious served warm or at room temperature. It makes a nice addition to a Spanish tapas feast: serve with serrano ham or slices of chorizo, spicy roasted potatoes and a chilled rosé. The peppers are also delicious on grilled bread as an appetizer or served alongside cold roast chicken for a picnic.


  • 3 Tbs. olive oil 
  • 1/2 cup thinly sliced shallots 
  • 1 garlic clove, minced  
  • 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces 
  • 1/4 tsp. salt, plus more, to taste 
  • Freshly ground pepper, to taste 
  • 1/4 cup sherry vinegar 
  • 1/4 cup pitted and coarsely chopped mild green olives 
  • 1 Tbs. capers, drained  


In a large fry pan over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add the bell peppers, the 1/4 tsp. salt and a few grindings of pepper and cook, stirring frequently, until the bell peppers are soft, about 8 minutes.

Add the vinegar, olives and capers and cook until most of the liquid has evaporated, 1 to 2 minutes more. Season with salt and pepper. Serves 6 to 8.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).