Capsicum Pepperonata Salad

Pepperonatta RS CC

Capsicum Pepperonata.

  • Servings: 12
  • Difficulty: Easy
  • Print

This is a low carb version of a recipe my mum used to make for BBQ’s years ago. I picked up some absolutely beautiful little baby yellow, orange and red capsicums and this was the perfect recipe to put these to good use. 

This dish makes a fantastic salad for a BBQ or a cold lunch, and can be kept for up to 1 week in the fridge after making. The best capsicum colours for this dish are red, yellow and orange as the green capsicums can lose their colour and become dark over time. I used half Spanish purple onions for this dish as I knew it would be eaten quickly but white onion is better if you are keeping the salad for longer as the purple colour tends to go grey/off colour over time. 




  • 1/4 cup olive oil
  • 4 large onions sliced thickly
  • 1kg of fresh capsicum in red, orange or yellow
  • 2 tsp minced garlic
  • 1/2 cup water
  • 2 tbsp Natvia
  • 1 tsp salt
  • 3 heaped tbsp drained capers
  • 3 tbsp white vinegar
  • 1/2 bunch parsley chopped


Pepperonatta Ing RS CC


  1. Preheat a large frying pan on medium heat and add the oil. Peel and slice the onions thickly and add to the pan stirring until the onions are softened but not browned.
  2. Whilst the onions are cooking, prepare all the capsicums by washing, seeding, and sliced into strips lengthwise.
  3. Once the onions are cooked, add the garlic and stir till fragrant. Add the capsicum strips and the water and simmer for about 20 minutes stirring frequently until the capsicum is softened. 
  4. Add the Natvia, salt, capers and vinegar and simmer for about 15-20 minutes, stirring frequently until the remaining moisture thickens.
  5. Cool slightly and stir through the parsley.  Place into a serving dish and cool overnight in the fridge.  Serve either cold or at room temperature. 


Copyright 2019 Food Facts for Healthy Eating