Peperonata with Roasted Bell Peppers

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Appears in Cook's Illustrated July/August 2017

Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

SERVES7 (Makes 1 3/4 cups)

TIME20 minutes

Peperonata with Roasted Bell Peppers

WHY THIS RECIPE WORKS

We made this condiment with sweet, smoky roasted bell peppers rather than the usual stewed kind. Doing so not only added an extra layer of flavor but also meant that the bell peppers’ tough skins were removed, so the peperonata’s texture wa...

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