Mixed Pepper Medley

Mixed Pepper Medley
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.

This mixture is know as peperonata in Italy and is a typical garnish for roasted and grilled meats, but you could also pair it with a plant-based protein such as Moroccan Lentils with Stewed Tomatoes for a satisfying vegan meal. 

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    8 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 80

  • Total Fat 6g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 1g
  • Potassium 200mg
  • Phosphorus 25mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Fat



  • olive oil
    3 tbsp
  • mixed red, yellow, and green bell peppers (cut into thin strips)
    2 lbs
  • garlic (minced)
    6 clove
  • pitted, diced green olives
    1/4 cup
  • balsamic vinegar
    2 tbsp
  • salt
    1/4 tsp, or to taste


  1. Heat olive oil in a large, wide skillet over medium heat. Add peppers, and cook until browned.

  2. Stir in garlic and cook for 1 minute. Add green olives, then reduce heat to low and cover. Cook for 20 minutes, or until peppers are tender.

  3. Stir in balsamic vinegar. Taste, and add salt if necessary.