Black Eyed Peas Peperonata By Gurdip Kohli Punj

Black Eyed Peas Peperonata

A rustic Italian delicacy prepared with only few ingredients for you to love!
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Cooking Time

20 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe6


  • 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. Add chopped garlic cloves and long chopped onion slices. Saute until translucent. Add long chopped tomatoes julienned red and yellow bell peppers, tomato puree, boiled black eyed peas (soaked overnight), water, salt, and black pepper powder. Saute well and add basil leaves. Peperonata is ready Halve the French bread loaf. Cut each half into thin slices. Transfer peperonata to the serving plate. Garnish with parmesan cheese shavings and balsamic vinegar. Serve with the slices of bread.

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