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Prep Time: 15 minutes
Cook Time: 75 minutes
Servings: 4
A combination of bell peppers, tomatoes, onions and garlic cooked in olive oil, peperonata is a popular dish on the island of Sicily, in southern Italy. Peperonata is often served as an accompaniment to meats or fish.


  • 1/2 cup olive oil
  • 2 red onions, thinly sliced
  • Salt and freshly ground pepper, to taste
  • 4 garlic cloves, thinly sliced
  • 8 bell peppers (any combination of yellow, orange and red), seeded and
      cut into thin strips
  • 6 tomatoes, seeded and chopped
  • 1/4 cup capers, rinsed
  • 4 tsp. red wine vinegar
  • 1/2 cup chopped fresh basil
  • 4 bread-crusted fish fillets for serving
  • Chopped fresh flat-leaf parsley for garnish


In the stovetop-safe insert of a slow cooker, or in a sauté pan over medium-high heat, warm the olive oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft but not browned, about 6 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers, tomatoes, capers and vinegar and stir to combine.

Transfer the insert to the slow-cooker base; if you used a sauté pan, transfer the bell pepper mixture to a slow cooker. Cover and cook on high according to the manufacturer's instructions until the peppers are soft, about 1 hour. Stir in the basil.

Divide the peperonata among 4 individual bowls and top each with 1 fish fillet, breaded side up. Garnish with parsley and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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