Riverford Wicked Leeks
Peperonata recipe image

Print Peperonata

A simple, vivid and versatile veggie dish. Serve grilled on toast with a little cheese; beside a steak (lamb or beef) or pork sausages; stirred through pasta, or on top of a bed of polenta. This will keep well in the fridge for a day or two – longer if kept in a jar and sealed with olive oil.


  • 1 onion, sliced
  • Olive oil
  • 1 garlic clove, chopped
  • 2-3 red peppers, sliced
  • 1 tin chopped tomatoes, drained
  • Pinch cayenne pepper
  • Salt & pepper


  1. Cook the onion in olive oil for about 10 minutes, until soft. Add garlic and peppers and cook gently for about 10 minutes.
  2. Add the tomatoes and a pinch of cayenne pepper, then cook for another 10 minutes or so, until thick. Season, adding more cayenne if you like.
want to cook with fresh ingredients? try one of our award winning veg boxes