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Starbucks might be serving pumpkin spice everything, but I’m not ready to give up summer flavors. Not yet! Before the summer ends, I’m snapping up as much summer produce as I can, and using it in simple, flavor-forward dishes like this Whole30 Peperonata with Jimmy Nardello Peppers.
These peppers are 100% sweet!
Have you heard of Jimmy Nardello peppers? I’ve been lucky enough to see them at the farmers market for years, but I feel like it’s only now I’m starting to see them on restaurant menus. Maybe it’s just the Baader-Meinhof phenomenon, but I’m hoping this pepper is finally getting its fame. Maybe it’s the next kale? I can only hope!
Jimmy Nardello peppers are an heirloom Italian frying pepper. They might look like a long, hot chile, but this pepper is 100% sweet. I don’t detect any spiciness in this pepper whatsoever, just an intensely fruity sweetness that just exudes late summer deliciousness. They’re a wonderful choice for those who aren’t heat seekers, but want to explore heirloom peppers. They’re so tasty that you could snack on them raw.
If you haven’t heard of peperonata, it’s an Italian side dish consisting of stewed sweet peppers, tomatoes, onions, and garlic. Basically everything that defines Mediterranean summers, and the perfect opportunity to show off these sweet Jimmy Nardello peppers.
Farmers Market Ingredients and Substitutions
Jimmy Nardello Peppers
These peppers were first brought to the US by an Italian immigrant family. The seeds were smuggled into Connecticut, and were grown in that family’s garden for years. The seeds were given to Seed Savers Exchange, and now they can be found at farmers markets across the country.
Can’t find Jimmy Nardellos in your area? Your best substitute is a red bell pepper (alright, orange and yellow would be good choices too). Avoid green bell peppers, as these guys are more herbaceous than sweet. And sweet is what we’re going for here! Other Italian frying peppers such as Marconi peppers and Cubanelles can be good substitutes as well.
Now, if you do want to add some heat to this dish, feel free to toss in a few Serrano peppers, but I strongly recommend keeping the sweet peppers too.
Cherry Tomatoes
I love using cherry tomatoes in sheet pan dishes because they’re just so easy to work with: just wash and go. Oh, and they’re full of flavor with a higher ratio of flesh to water than larger beefsteak tomatoes. That being said, you don’t have to use cherry tomatoes; you can cut and core a larger tomato and roast that instead.
Did you know there are heirloom cherry tomatoes? I’ve got a whole post on heirloom tomatoes over here.
Green Olives
Green olives provide the salty, briny balance to this peperonata. I prefer green olives, which have a grassier flavor than black olives, which are fruitier. Use any olives you like, but make sure they are pitted!
Tips and Tricks
Don’t skimp out on the oil in this Whole30 Peperonata recipe. I know it seems like a lot, but it’s really necessary to get all the flavors to meld together. Use a good quality oil that can withstand high heat, like this avocado oil, for the best results.
I love a good extra virgin olive oil, but don’t use it here; it won’t stand up to the high heat needed to roast the vegetables.
Serving Suggestions
This Whole30 Peperonata is the perfect side dish for so many different mains. It pairs perfectly with white fish, such as halibut or cod, for a light summer meal; add the fish halfway through the cooking process to make this an all-in-one sheet pan meal.
You can also serve it alongside roasted chicken, or grilled flank steak. It’s a really versatile side dish for whatever you’re craving!
But what about the leftovers?
Leftover Whole30 Peperonata can be stored in an airtight container in the refrigerator for up to three days. The leftovers make a fantastic topping for avocado toast, sandwiches, or even with rice or potatoes; this is an especially good option if you don’t have a lot of leftovers, but don’t want to throw any of that goodness out.
And don’t forget all those juices in the pan! Don’t let that go to waste either! The oil picks up all the flavor from the peppers, tomatoes, and olives, and is pretty delicious too.
Whole30 Peperonata with Jimmy Nardello Peppers
Before the summer ends, I'm snapping up as much summer produce as I can, and using it in simple dishes like this Whole30 Peperonata with Jimmy Nardello Peppers.
Ingredients
- 1/4 cup avocado oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 lb Jimmy Nardello peppers
- 1 pint cherry tomatoes
- 1 medium yellow onion, sliced
- 1 1/2 cups green olives, pitted
- Salt and pepper, to taste
- 2 tbsp basil, sliced thinly (chiffonade)
Instructions
- Preheat oven to 425°F
- Whisk together the avocado oil, red wine vinegar, dried oregano, and dried rosemary. Toss together with peppers, cherry tomatoes, sliced onion, and green olives.
- Spread onto a 9x13 baking sheet in a single layer. Sprinkle with salt and pepper to taste, and roast in the oven for 20-25 minutes, rotating the baking sheet halfway.
- Remove from the oven, toss with the fresh basil, and serve!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 27gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 1405mgCarbohydrates: 17gFiber: 6gSugar: 6gProtein: 3g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
