Sweet and sour peppers in a pan the simple and foolproof recipe. I don’t know about you, but in the summer, I always have big feasts of peppers. I confess that I like them so much that I also eat them in other seasons, but they are always tastier in the summer. The recipe I want to tell you today is a simple and delicious side dish to prepare. I cooked the peppers in a pan with the addition of balsamic vinegar and brown sugar for a delightful sweet and sour flavor that goes perfectly with the sweetness of the peppers. The result is a delicious recipe: the peppers are tasty and flavorful, immersed in a special sauce perfect for dipping bread. Besides being a delicious side dish, they are perfect simply on bruschetta, to dress pasta, or to add to salads of all kinds. So let’s run into the kitchen and prepare Sweet and Sour Peppers together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 58.39 (Kcal)
- Carbohydrates 7.35 (g) of which sugars 7.18 (g)
- Proteins 0.95 (g)
- Fat 2.64 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 1.95 (g)
- Sodium 99.78 (mg)
Indicative values for a portion of 150 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 Caramelized Peppers
- 1.5 lbs peppers
- 1 red Tropea onion
- 2 tbsps extra virgin olive oil
- 3 tbsps brown sugar
- 3 tbsps balsamic vinegar
- to taste salt
- 1 bunch parsley
How to prepare Sweet and Sour Peppers in a Pan
Wash the peppers. Cut them in half. Remove the stem, seeds, and internal white filaments. Cut the peppers into not too thin strips. Peel a red onion and slice it very thinly.
Pour 3-4 tablespoons of EVO oil into a large pan. Add the onion to the pan and let it sauté over medium heat for 1-2 minutes. Also, add the peppers to the pan. Season with salt, cover the pan, and let it cook over medium heat for 12-14 minutes, stirring often with a wooden spoon.
Sprinkle the brown sugar and balsamic vinegar over the peppers. Stir. Lower the heat, cover with a lid, and let it cook for another 7-8 minutes. Finally, add the chopped parsley. Let the Caramelized Peppers rest and flavor for about an hour, in this way they will be special.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the brown sugar with the more classic granulated sugar. For the vinegar, I recommend using balsamic, which is less strong and more aromatic.
If there are leftover peppers, store them in a container in the fridge for 2 days.
Don’t miss the recipe for Air Fryer Roasted Peppers
