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Rodney Bowers' Pepperonata


  • 2 cups chicken stock or water
  • 2 cups heavy cream
  • 1 cup yellow polenta or cornmeal
  • 1/2 cup freshly grated parmesan cheese
  • 1 bay leaf
  • 2 tablespoons butter cut into cubes
  • 2 tablespoons sliced fresh basil
  • 2 tablespoons thinly sliced chives
  • salt and pepper


  1. Heat a wide, cast iron frying pan over a high heat. Add the peppers and onions and sauté for two min. and the olive oil and crushed garlic cook, stirring five or six minutes, until lightly coloured.
  2. Stir in the tomatoes and add the rosemary Simmer for 20-30 minutes on med heat until the sauce has reduced. Add the basil at the end just before serving.

Owen Reeves’ tips for growing peppers

  • Peppers love hot, sunny locations - make sure to pick the spot with the most sun in your yard for planting.
  • Keep them consistently watered - don't let them dry out, but never water until they're soaking wet. Using a soil with good drainage (like the Pro Mix HP) will really help.
  • Avoid high nitrogen fertilizers, stick with high Phosphorous and Potassium.
  • Fertilize regularly through the season.
  • Bell peppers can be picked when green or left to ripen for another two to three weeks to change to yellow, orange or red - depending on variety.
  • Hot peppers can also be picked when green, and if picked when more ripe they will generally have better flavour and often less heat.
  • When harvesting hot peppers, wear latex gloves as the oils from the peppers can cause painful burns to your hands.
  • Peppers are a long season crop - so keep an eye out for bugs and disease and treat promptly when found.

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