Pan-fried peppers with olives for a simple side dish and perfect. How delicious peppers are! Yes, I know I’m early and should wait a bit longer, but this morning I couldn’t resist, and after many months without eating them, I prepared the first recipe of this year with peppers. I prepared a simple and delicious pepper side dish. Just peppers and very few other ingredients for a wonderful recipe. Peppers are high in water and minerals like iron, phosphorus, magnesium, potassium, and calcium. They contain a lot of vitamin C, 4 times more than citrus fruits, vitamin A, and fibers; therefore, they are a perfect food even for those on a diet, as long as there are no intolerances or digestive problems. I recommend not to miss the recipe for Savory pie with peppers and stracchino and the recipe for Air fryer roasted peppers. If you like peppers, this is a recipe not to be missed. So, let’s run to the kitchen and prepare Pan-fried peppers with olives together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 55.57 (Kcal)
- Carbohydrates 3.94 (g) of which sugars 3.18 (g)
- Proteins 0.81 (g)
- Fat 4.07 (g) of which saturated 0.53 (g)of which unsaturated 1.24 (g)
- Fibers 1.84 (g)
- Sodium 221.23 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-fried Peppers and Olives
- 1.3 lbs bell peppers
- 2.8 oz Taggiasca olives
- as needed extra virgin olive oil
- 1 clove garlic
- 2 tbsp vinegar
- 1 sprig parsley
- as needed salt
How to prepare Pan-fried Peppers
Wash the peppers. Clean them by removing the stalk, white inner ribs, and seeds. Cut them into strips that are not too thin.
Pour 3 tablespoons of extra virgin olive oil into a pan. Add a clove of garlic and the peppers. Let them fry over medium heat for 3-4 minutes. Season with salt, add the olives, preferably pitted, 2 tablespoons of vinegar, and stir.
Cover the pan with a lid and lower the heat. Let the peppers cook for 12-14 minutes, stirring often with a wooden spoon. If they tend to stick, add a few tablespoons of water.
When they are tender and cooked, remove the lid, add the chopped parsley, and stir for 2 minutes over medium heat. Serve the peppers.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover peppers, store them in a container in the fridge for 1-2 days
You can also choose to use the peppers prepared this way to dress a pasta dish, I prefer spaghetti
Don’t miss the recipe for Crazy Butterflies
Your Questions
Can I not use the vinegar?
Yes, you can skip it
