Peperonata

Peperonata is Italian for stewed peppers, which are used in abundance for this comforting dish of chicken roasted with a mix of bell peppers, sweet-spicy jarred Peppadew peppers, and canned tomatoes.
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Peperonata
For Peperonata you will need large onion finely diced, cloves garlic finely diced, olive oil, large red capsicum, large yellow capsicum, tomato puree, white vinegar, sea salt, ...

Peperonata (It.): stew of sweet peppers, onions, and tomatoes.
Peperoncini (It.): hot flakes of dried chillies added to many Italian dishes such as Arrabiata sauce, Pasta All Aglio or sprinkled over pizzas.
Peperoni (It.): sweet peppers.

Peperonata, an Italian stew
Pescado Blanco, a famous white fish stew from Patzcuaro Michoacan Mexico
Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
Pot au feu
Puchero, a South American stew ...

Pig's head and offal ravioli with smoked aubergine purée and peperonata
By Angela Hartnett
Duck breasts with bubble and squeak and sherry vinaigrette
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See also: Pepper, Saute, Salad, Flavor, Stuff