Coniglio con Peperoni

Coniglio con Peperoni is a traditional Umbrian braised dish pairing rabbit with sweet bell peppers. Its origins lie in the rural heart of Italy, where rabbit was a common protein and peppers grew abundantly in the summer sun. The key ingredients are rabbit pieces, ripe red or yellow peppers, olive oil, garlic, and white wine; some versions add a splash of tomato passata or fresh herbs such as rosemary and sage. A great version is distinguished by the rabbit’s tenderness—falling off the bone but not dry—and the peppers’ silky, caramelized texture without turning mushy. The sauce should be concentrated, lightly sweet from the peppers, and balanced by the wine’s acidity. Regional variations include the addition of black olives or capers in coastal areas, or the substitution of dried pecorino for a savory finish. In Terni, at Agriturismo La Ciriola—highlighted by ReTubeIt user JustUs—the dish is prepared in the classic way, allowing the rabbit to simmer slowly with the peppers until both meld into a rich, homestyle stew. The restaurant’s version reflects the Umbrian preference for letting simple ingredients speak for themselves, served often with crusty bread or soft polenta. Coniglio con Peperoni remains a beloved summer dish in central Italy, celebrated for its rustic elegance and deep, sunny flavor.