At my house we love peppers so I buy them often. I don’t always make the same recipe and this one, above all, wins my husband’s heart. A simple, quick and tasty recipe!
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- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 bell peppers (mixed colors)
- extra virgin olive oil
- 2 cloves garlic
- fine salt
- 3 teaspoons capers in vinegar
- Taggiasca olives
- breadcrumbs
- parsley
- black pepper (optional)
Tools
- Cutting board
- Wok
- Ladle
- Frying pan
Steps
Rinse the peppers well under running water to remove dirt and any residue from the outer skin.
Cut off the top and remove the stem. Then halve the pepper and clean the inside: remove the seeds and the white ribs. Finally, place the pepper on the cutting board and slice into strips.
Pour a drizzle of oil into the wok and sauté two cloves of garlic, add the peppers, season with salt and stir. Add 3 teaspoons of drained capers in vinegar and the Taggiasca olives, then cover with the lid and cook for 10 minutes, stirring occasionally.
In a non-stick frying pan pour a drizzle of oil, add the breadcrumbs and parsley and cook over medium heat, stirring with the spoon until golden, then turn off and set aside.
Once the peppers are cooked, season them with the prepared breadcrumbs and mix.
Transfer to a serving plate and add a little more breadcrumbs, chopped parsley and, if you like, a grind of black pepper.
The Peppers from the SOUTH by Acasadigery are ready to enjoy.
Try them and let me know what you think 😉
If you’d like, send me a photo of your dish too!
I’ll reveal my trick to store parsley, keep it fresh and fragrant and ready to use. Click here to watch the video!
