4 Vegetarian and vegan meals idea with this one pot Italian bell pepper recipe. These easy vegan and vegetarian recipes are perfect for any day of the week. Make these Italian recipes with sweet bell peppers (peperonata recipe) in advance and use it for a quick lunch or dinner.

💬 Let me know if you enjoyed my vegan Italian recipes.


3 to 4 Tablespoon Olive Oil
135g / 1+1/4 cup Onions – Thinly sliced
150g / 1 HEAPING cup Celery – chopped into small pieces (2 to 3 celery stalks)
1 Tablespoon garlic – finely chopped ie. 3 to 4 garlic cloves
1/4 to 1/2 Teaspoon Chili flakes
900g Red and Yellow (or orange) Bell peppers (core & seeds removed) – cut into 3/4th inch slices (I have used 4 BELL PEPPERS)
Salt to taste [ I added total 1 teaspoon (1/4 tsp while frying the onions + 3/4 tsp to the peppers) pink Himalayan salt which is milder than the conventional salt]
1 cup / 250ml Passata / Tomato puree ✅ 👉 YOU COULD ADD 1+1/2 CUP (350ml) instead – IF YOU PREFER IT TO BE SAUCY AND TOMATOEY.

Lemon juice to taste ( 1 to 1+1/4 tsp of lemon juice)
1/2 Teaspoon Black pepper or to taste
10 to 12g / 1/2 cup Fresh Basil
1 Tablespoon – Drizzle of Extra Virgin Olive Oil

Serve with Pita or Italian bread

METHOD: (3 to 4 servings. Stores in refrigerator for 4 to 5 days in an air tight container)

To a heated pot, add olive oil, onion, celery and 1/4 teaspoon salt. Fry on medium heat until the celery and onions are soft (about 4 to 5 mins). Add garlic and chili flakes and fry for 1 to 2 minutes or until fragrant. Add sliced bell peppers and fry for another 2 minutes or so. Then add the tomato puree. Mix well and bring to a boil. Once it starts to boil, cover the lid and reduce the heat to low. Cook for about 25 minutes or until the peppers are soft.
Uncover and increase the heat to medium or medium-high (depending on the type of stove being used). Cook the peppers until all the liquid has evaporated and the sauce turns thick. Turn off the heat. Let it slightly cool down. Serve with pita or Italian bread of choice.


To cook Spaghettini:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt (I added 1 teaspoon pink Himalayan salt)

Other ingredients:
2 Tablespoon Olive oil
1 Tablespoon garlic – finely chopped
2 Tablespoon Tomato Paste
1+1/2 to 2 cups of Pepperonata
Salt to taste
1/4 cup (or as needed) Reserved pasta cooking water
Black Pepper to taste
1/2 cup olives (I added spicy Italian olives)
1/2 cup Fresh Basil


To a pot of boiling water, add generous amount of salt. Add the spaghettini and cook it AL-DENTE, AS PER PACKAGE INSTRUCTIONS.

To a heated pan, add olive oil, garlic and chili flakes. Fry for a few seconds, then REDUCE THE HEAT TO LOW TO PREVENT GARLIC FROM BURNING. Right away add the tomato paste and fry on low heat for 1 to 2 minutes. Now increase the heat to medium. Add the pepperonata, cooked spaghettini, salt to taste, reserved pasta water and cook for 1 to 2 minutes. Turn off the heat. Add ground black pepper, olives, basil and mix well. Serve hot.


Pizza Base, Naan or Flat Bread of Choice
Vegan Cheese ( I added a combo of mozzarella & parmesan cheese)

1 cup Passata / Tomato Puree
1 Teaspoon Minced Garlic
1 Teaspoon Dry Oregano
Salt to taste
1/4 Teaspoon Sugar (I added organic cane sugar)
1/4 to 1/2 Teaspoon Chili Flakes

3 cups Baby Arugula
1/4 cup Red Onion – thinly sliced
Lemon Juice to taste
Salt to taste
(Combine all the salad ingredients and set it aside for topping)


In a bowl, combine passata, garlic, oregano, salt, sugar, chili flakes. Mix well to make the pizza sauce. To a pre-made pizza base or naan or flatbread of choice, spread the pizza sauce evenly (as needed). Top with cheese & pepperonata. Baked in a pre-heated oven at 400F for anywhere between 12 to 20 minutes, DEPENDING ON THE TYPE OF OVEN. Remove from oven. Sprinkle freshly ground black pepper and top with arugula salad. Serve hot.


Toasted Bread of choice ( I used Sourdough dark rye bread)
Sprouts of choice
Salt and pepper if needed


Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I take pride in creating recipes and videos for your best viewing experience.

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  1. Thank you for a delicious and versatile recipe. I think this would work beautifully for so many things. I've added Southwestern seasoned tofu for fajitas, added zucchini or eggplant for a caponata-style dish, added white beans and small pasta for a dressier pasta fazool, or carrots and mushrooms for a cacciatore-style dish (I do a lot of not strictly traditional combos, apologies to purists). While it's Italian style it translates easily to many other cuisines with minor changes.
    This is well worth making a large batch and freezing in portions, especially now that peppers are in season. This will certainly elevate any recipe. Thanks again! Love your channel and videos so much.