Spicy Peperonata

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.

Categories: Sides & Salads, Vegan, Vegetarian

Serves: 4 Preparation time: 10 mins Cooking time: 25 mins



  • 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


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

Cooks tips

Suitable for vegetarians.

Cook with:

Chilli Flavoured Olive Oil

A note of peppery spiciness has been added to Filippo Berio Extra Virgin Olive Oil to create an oil that is perfect for adding spice to pizzas, poultry or pasta. Contains real pieces of dry chilli.

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