Peppers and Potato stew (peperonata with potatoes)


Peppers and Potato stew (peperonata with potatoes)

Today I suggest a really tasty and cheap side dish, Peppers and Potato stew. It is a classic dish of Italian cuisine and my grandmother Gina always prepared it for me when I was little. I loved it and always made the “scarpetta”!

Peperonata is a colorful and healthy side dish, perfect to accompany many main courses, good both hot and cold. I propose my version made with the addition of potatoes that make the peperonata creamy and velvety.

Peppers and Potato stew is just one of the many variations of the Peperonata Recipe: some for example add Eggplant, others Sausage, someone makes it in white, someone with tomato sauce. In short, the only limit for the preparation of Peperonata is the imagination.

Like the traditional peperonata recipe, even in this case it is always better to let the peperonata with potatoes (Peppers and Potato stew ) rest before enjoying it. Let’s just say that it is one of those dishes that becomes even better in the fridge and it will be enough to heat it a few minutes on the fire to enjoy this excellent Italian side dish.

peperonata with potatoes
Peperonata with potatoes

Peppers and Potato stew: here are some practical tips

Peperonata is a great classic of Italian cuisine: it is an easy recipe that everyone knows how to cook for better or worse, but like all recipes, it has its little secrets: let’s find out together!

1. Why potatoes?

Potatoes make the dish creamy and even tastier.

2. The onion must stew and not burn

The onion “sautéed” must be done slowly, always add a drop of water to make it stew, in this way, it will be digestible, when it is well wilted, you can also just fry it, avoiding making it brown too much.

3. The tomato paste? 

Better than in the past. Tomato paste dissolved in a glass of water is better than puree because it is less acidic and being concentrated contains more elements that are good for health.

4. Beware of the salt.

Do not overdo it with salt, because the tomato paste is already savory on its own, and with cooking the flavor increases, adjust the amount of salt that you think appropriate to add towards the end of cooking.

5. Good both hot and cold. 

Peppers and Potato stew is delicious at any time, both hot and cold, served warm gives the best of itself, the taste is enhanced.

If you love the taste of peppers try also:

Ready for a unique Peppers and Potato stew? Here is the recipe!

 Peppers and Potato stew
Peppers and Potato stew

Recipe Difficulty Level: easy Servings: 4/6


  • 1 kg (35.2 oz) of peppers (2 red and 2 yellow)
  • 1 onion
  • 400 g (14 oz) of potatoes
  • 2 tablespoons of tomato paste
  • Extra virgin olive oil
  • Water
  • Salt


Slice the onion and gold in a pan with a little bit of oil.

Add the cut peppers and cook for about 10 minutes.

Melt the tomato paste in a glass of water and add to the vegetables.

Add the potatoes cut into cubes and cook for about 10/15 minutes (check that the potatoes are cooked).

If necessary, add some water. Add salt.

You can eat it hot, or cold. It’s ideal with bruschetta bread!

Buon appetito!

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