FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Comments

Add a comment

Ingredients

8 gypsy peppers (about 2 1/2 pounds total; see headnote)

1/4 cup extra-virgin olive oil, plus more for roasting the peppers

Kosher salt

2 tablespoons salt-packed capers, soaked in cold water for 30 minutes

1 tablespoon tomato paste

1/2 red onion, cut into small dice (about 1 cup)

1/2 fennel bulb, cored and cut into small dice

1/2 teaspoon crushed red pepper flakes

2 tablespoons red wine vinegar

You might also like

Roasted Bell Pepper Peperonata
Cook Taste Eat
Pasta Peperonata Recipe
Jamie Oliver
Peperonata
Simply Recipes
Skillet Steak Peperonata
Leite's Culinaria
Rigatoni Peperonata Recipe
Real Simple
Herb-Rubbed Top Sirloin Steak With Peperonata
Epicurious
Baked Chicken Meatballs With Peperonata
Epicurious
Peperonata
Williams-Sonoma
La Peperonata
Cream Puffs in Venice
Chicken Peperonata
Food & Wine