{"id":6800,"date":"2018-08-16T15:45:23","date_gmt":"2018-08-16T19:45:23","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=6800"},"modified":"2018-08-16T15:45:42","modified_gmt":"2018-08-16T19:45:42","slug":"peperonata","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/recipes\/peperonata\/","title":{"rendered":"Peperonata"},"content":{"rendered":"

Makes 4 servings<\/p>\n

Ingredients<\/h3>\n

2 Tablespoons olive oil
\n2 cups onion, thinly sliced
\n4 cups red peppers, sliced
\n4 cups tomatoes, diced (or 1 pound canned tomatoes)
\n1\u00bd teaspoons salt (use less if using canned tomatoes)
\nBlack pepper to taste
\n1 Tablespoon red wine vinegar or cider vinegar<\/p>\n

Directions<\/h3>\n
    \n
  1. Heat oil over medium-low heat. Add onions and cook until translucent.<\/li>\n
  2. Add peppers and tomatoes. Cover and cook over medium-low heat for 10 minutes.<\/li>\n
  3. Remove cover and cook an additional 10 minutes or until sauce has thickened.<\/li>\n
  4. Stir in salt, pepper and vinegar.<\/li>\n
  5. Serve immediately or refrigerate and reheat to 165\u00b0F<\/li>\n<\/ol>\n

    Variation<\/h3>\n

    Delicious served over polenta, chicken or pasta.<\/p>\n

    \"Peperonata<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Makes 4 servings Ingredients 2 Tablespoons olive oil 2 cups onion, thinly sliced 4 cups red peppers, sliced 4 cups tomatoes, diced (or 1 pound canned tomatoes) 1\u00bd teaspoons salt (use less if using canned tomatoes) Black pepper to taste 1 Tablespoon red wine vinegar or cider vinegar Directions Heat oil over medium-low heat. Add […]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":689,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6800","page","type-page","status-publish","hentry"],"yoast_head":"\nPeperonata - Cooperative Extension: Food & Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/peperonata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peperonata - Cooperative Extension: Food & Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Makes 4 servings Ingredients 2 Tablespoons olive oil 2 cups onion, thinly sliced 4 cups red peppers, sliced 4 cups tomatoes, diced (or 1 pound canned tomatoes) 1\u00bd teaspoons salt (use less if using canned tomatoes) Black pepper to taste 1 Tablespoon red wine vinegar or cider vinegar Directions Heat oil over medium-low heat. 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