Sweet Pepper Stew

About six servings

Stew can be made up to a day in advance and reheated, starting your seasoning early — an hour ahead or up to 24

The peppers go especially good with chicken but would also be good with fish and even a burger

Sweet Pepper Stew

Servings: 6


  • 2 Tlbsp / extra-virgin olive oil
  • 2 Medium / Red onions, sliced in 1/4 inch half moons (about 3 cups)
  • 6 Bell peppers, in assorted colors, if possible, sliced 3/8 inch lengthwise (about 8 cups)
  • Kosher Salt and black pepper
  • 3 Cloves / Garlic, grated or minced
  • Pinch / Red-pepper flakes
  • 1/2 Cup / green olives (like Castelvetrano)
  • 1/2 Cup / black olives (like Nicoise)
  • 2 Tlbsp / Red wine vinegar
  • 1 Tlbsp / capers, roughly chopped
  • Pinch / dried oregano


  1. Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don’t let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
  2. Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.