So after last Friday’s major haul from the Farmer’s Market, I spent the better part of the week cooking and canning and freezing things for the summer. When the weather gets hot, I start to lose my appetite, so it’s nice to be able to have something ready on hand when I don’t feel much like eating or cooking.

I also plan to give away jars of food to some of my friends who are moms because (1) mother’s day is coming up, and (2) being a mom really IS the hardest job in the world! Oh my gosh, you guys—one of my best friends came over for lunch yesterday with her gorgeous (and I mean GORGEOUS) one-and-a-half year old son. He is the most well-tempered, well-mannered kid, and we had the best time (two words: dance party). But it really made me realize how full-on being a mom is. Little kids just demand your constant attention, and after they left, I was totally pooped! And this was after only two hours. And I wasn’t even doing the hard parts. So I have to say, kudos to all you moms out there, you are AMAZING.  


So in some ways, this is a recipe for you, you lovely ladies with little time for yourselves. It’s a delicious Italian pepper stew that can be frozen and enjoyed for weeks after it’s made. I like to eat mine over polenta or quinoa, but mashed potato and rice works well too. I love making it when peppers are in season (i.e. NOW) and storing it for those days when you need a quick-fix meal that’s still healthy and delicious.


Peperonata {Italian Pepper Stew}

Quantities don’t really matter here, so feel free to adapt according to the occasion. Use what you have available and it’ll come out just fine; it’s a foolproof recipe that’s difficult to get wrong.

Serves 4

  • 4 red peppers
  • 4 orange peppers
  • 4 yellow peppers
  • ¼ cup olive oil
  • 1 large brown onion, finely sliced
  • 3 cloves garlic, peeled
  • 2 large tomatoes, chopped into 1” cubes
  • 2 tsp. salt flakes, such as Maldon, plus more to taste
  • pepper, to taste

Slice all the peppers in half. Remove the stalks, cores, and seeds and finely slice.

Place the olive oil, onion, and garlic in a large shallow saucepan and cook until the onions become soft and translucent (but not brown).

Add the peppers and stir until the peppers begin to soften. Once they’ve softened, add the tomatoes and cook on low heat for 20 minutes.

Season with 2 tsp salt. Cook down until the liquid is almost fully absorbed, and you only have about 1/3 left, a further 30-40 minutes.

Season to taste with salt and pepper, and garnish with freshly torn basil.

Serve hot or freeze for later. 




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