Peperonata is not only versatile in it’s uses as an accompaniment to meat and fish dishes, it can be used as a rustic sauce for rice, pasta, potatoes, polenta or crostini. Serve it cooled in the summer or warmed in the autumn.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||5-6 min.||High(2)||Normal|
Peperonata Sauce or Side Dish - pressure cooker recipe
Author: hip pressure cooking
Recipe type: pressure cooker
Leave out the tomato puree' eintirely, if you like. The peppers need liquid to continue cooking in the pressure cooker, so when you are softening them see how much liquid they release. If the liquid fills the bottom of the pan and comes up about ¼" or 1 cm that is plenty for the cooker to reach pressure. Otherwise, make up the rest with the tomato puree' right before you close the lid.
- 2 Red Peppers, thinly sliced into strips
- 2 Yellow Peppers, thinly sliced
- 1 Green Pepper, thinly sliced
- 2 Medium Ripe Tomatoes (or 1 14.5oz. or 240ml can of chopped tomatoes)
- 1 Red Onion, thinly sliced into strips
- 2 Garlic cloves
- 1 bunch of Basil or Parsley
- Fresh, unfiltered olive oil
- salt and pepper
- Rinse and remove the stems and seeds from the peppers (no need to be exact, an extra seed or two will add to the rustic quality of this recipe).
- Slice the peppers into thin strips.
- Rinse the tomatoes, put them in a chopper, and chop them 'til pulpy.
- In the preheated pressure cooker, with the top off, add a little oil and begin to soften the onions; then, add the peppers, and one garlic clove wrapper-on, and, without stirring, let one side of the peppers brown - about 5 minutes.
- Add the tomato puree', if needed, salt and pepper, mix well and quickly close the lid of the pressure cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5-6 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Open the lid, remove the garlic wrapper, and remove the peppers with tongs (reserve the cooking liquid for a risotto or pasta sauce) and put them immediately in a serving bowl.
- Add one clove of raw, pressed, garlic, chopped basil, and a little swirl of fresh olive oil.
- Mix, and serve!
Are you going to make it? Come back and comment to let me know how it turned out for you!
Ah I LOVE bell peppers but they’re sooo expensive here. =(
Got a bunch of peppers from our organic coop! Going to make this today!
Peppers are easy to grow in a pot and are SO nutritious! They’re loaded with vitamin C. I grow both sweet (The small Baby Bells) and hot jalapenos. I have grown them from commercially produced seeds, and from supermarket peppers. Pepper plants are pretty, too. Just give them plenty of sun. This dish is great, and I put some on a panini with thin sliced beef or chicken.
I make a dish that we toss with cooked pasta that has red, yellow and green peppers, garlic, olive oil, and basil that I roast in the oven. I’m wondering if I left out the tomatoes and use a small amount of broth to make up the liquid, do you think that would more closely replicate the other dish that I make?
I have made this several times and each time we rave about how good it is. I use canned tomatoes that are seasoned with a bit of garlic and basil and it makes a wonderful pasta sauce. My husband loves this and I am sure I will be making it regularly from now on. Another fabulous recipe for the PC.
I meant to include a picture with my previous comment.
Thanks for sharing the photo, Ann – it’s a great summer recipe!!
Made this again tonight and used it as a topping on a pizza. So good! I mixed frozen and fresh peppers and it was excellent. Thank you for all of your recipes – I am forever grateful to you for encouraging me to use a pressure cooker. ♥️