Summer is the favorite season for peppers, as well as for eggplants, tomatoes, and zucchini, but now they can be found all year round on supermarket shelves.

They are very versatile and lend themselves to various preparations; you will love the combination with onions…but let’s see how to prepare them in a sweet and sour way.

After washing and drying the peppers, cut around the stem, slice them in half, and remove the seeds and inner ribs. Rinse them again under running water and dry them with a paper towel. Cut them into strips and set aside. Clean the onions and slice them into strips, not too thin to avoid burning during cooking. Transfer the peppers and onions to a bowl and season them with 3 tablespoons of extra virgin olive oil, mix well and transfer them to the tray, adding a little water. Start cooking in Air Fry mode at 400°F for 10 minutes, stirring a couple of times. Meanwhile, prepare an emulsion in a cup or bowl with 1 1/2 tablespoons of brown sugar, 2 teaspoons of white wine vinegar, and 2 teaspoons of balsamic glaze. After the first cooking, salt the peppers and onions, add the emulsion, and mix well, then continue cooking at 475°F for another 10 minutes or until the emulsion caramelizes.

Perfect paired with fish like tuna or slices of meat.