Black-Eyed Peas Peperonata
A rustic Italian delicacy prepared with only few ingredients for you to love!
Gurdip Kohli Punj's Black Eyed Peas Peperonata recipe

- Italian


- 1

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • 1 tbsp oil
  • 1 tsp garlic cloves
  • 1 cup sliced onion
  • ¼ cup tomatoes
  • 1 cup Red and yellow bell pepper juliennes
  • 4 tbsp tomato puree
  • 1 cup boiled black eyed peas
  • water
  • salt
  • black pepper powder
  • 2 to 3 basil leaves
  • 1 loaf French bread
  • Parmesan cheese
  • 2 to 3 drops balsamic vinegar


  1. 1

    Heat oil in a pan.
  2. 2

    Add chopped garlic cloves and long chopped onion slices.
  3. 3

    Saute until translucent.
  4. 4

    Add long chopped tomatoes julienned red and yellow bell peppers, tomato puree, boiled black eyed peas (soaked overnight), water, salt, and black pepper powder.
  5. 5

    Saute well and add basil leaves.
  6. 6

    Peperonata is ready Halve the French bread loaf.
  7. 7

    Cut each half into thin slices.
  8. 8

    Transfer peperonata to the serving plate.
  9. 9

    Garnish with parmesan cheese shavings and balsamic vinegar.
  10. 10

    Serve with the slices of bread.
Comments Added Successfully!

Related Content

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

Recipes by chef:

Popular Recipe Blogs