Peperoni in Padella

One of my favourite recipes for a starter.

It is very addictive once you have eaten it you will never stop.


  • 2 large red peppers
  • 2 large yellow peppers
  • 1 large green pepper
  • 3 tablespoons of olive oil
  • 1 large onion – chopped
  • 3 cloves of garlic – sliced
  • 1 tin of chopped plum tomatoes
  • Salt and freshly ground black pepper


Preheat an oven to it’s maximum setting and then cover a baking tray with foil, put the peppers whole onto the tray then into the oven, turning them three or four times until the skins have gone black (you should aim to try to keep the peppers firm). Remove them from the oven, plunge into cold water and remove the skins and seeds, then slice into 6 or 7 pieces for each pepper. Retain the juices.

Heat the oil in a lidded frying pan, add the garlic and onion, fry till the onion is turning translucent. Add the tomatoes, simmer for app 10 mins, add the peppers and the juice from the foil. Season with salt and pepper. Simmer for app 20 mins stirring occasionally. Serve hot with Italian breads or cold as an antipasto.