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Jamallah Bergman


This dip goes great with breadsticks or a snack or served with grilled chicken and fish.


★★★★★ 1 vote



  • 2 large
    red bell peppers,halved,seeded and sliced
  • pinch
    dried chili flakes
  • 1 can(s)
    pomodorino tomatoes (14oz)
  • 4 Tbsp
    garlic infused olive oil
  • ·
    salt and ground black pepper

How to Make Peperonata


  1. Heat the oil in a large pan over a low heat and add the sliced peppers. Cook very gently, stirring occasionally or 3-4 minutes.
  2. Add the chili flakes to the pan and cook or 1 minute, then pour the tomatoes and season. Cook gently for 50 minutes to 1 hour, stirring occasionally.

Printable Recipe Card

About Peperonata

Course/Dish: Dips

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