Peppers with Tomatoes and Onion (Peperonata)

Like eggplants, potatoes and tomatoes, peppers traveled to Italy after Columbuss voyages to America and were at first cultivated for decorative purposes only, their edibility regarded with suspicion. Now they are grown all over Italy, although the peppers from Asti in Piedmont, called quadri because of their four sides, are justifiably famous, as they are big and meaty.In the Piedmont, peppers are roasted for salads, and they are an important part of bagna cauda. They are also served stuffed with tuna or preserved in vinegar and in oil. Peperonata, a combination of bell peppers, onions and tomatoes, is popular, too, although it may not be native to the region since similar dishes are prepared in Sicily as well as in other parts of the country.
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Customer Reviews for Peppers with Tomatoes and Onion (Peperonata)
Review 1 for Peppers with Tomatoes and Onion (Peperonata)
5 out of 5
5 out of 5
Orange County, CA
May 1, 2010
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Garden Bounty
May 1, 2010
This recipe is a wonderful way to use the summer bounty from the garden. The beautiful thick walled Quadrato d' Asti peppers are so rich, they are almost like meat. Grilled on the barbecue, they made a wonderful vegetarian sandwich. This recipe is a wonderful sauce on pasta, a side to rice, or orzo, or as an accompaniment to a grilled meats.