Today’s recipe for a side dish: sweet and sour peppers.
Quick and easy to prepare, sweet and sour peppers are one of the most appreciated summer side dishes here at home. They are quickly prepared in a pan to achieve meaty, soft, and juicy peppers that are great to accompany a nice grilled meat. They are also delicious placed on a crunchy slice of toasted bread or can be used to create a delicious savory pie or fill a delicious sandwich; imagine biting into a soft burger bun filled with aquafaba sauce, topped with a pea burger, melting scamorza, and these delicious peppers…..
Usually, peppers are cut into strips, but I like them in small cubes to further reduce the cooking time. The use of apple cider vinegar and brown sugar gives this side dish a unique taste that explodes in your mouth with every bite.
You can use any type of peppers you prefer, I use red and yellow from the garden, and let me tell you, what a fragrance and body they have, but green peppers are also fine, you can use them alone or mix them together.
Let’s see together, step by step, how to prepare this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for the Sweet and Sour Peppers
- 1.3 lbs peppers
- 1.4 oz apple cider vinegar
- 1.4 oz brown sugar
- 2 tbsps extra virgin olive oil
- as needed water
- 1 sprig thyme
- to taste salt
- 1 grind pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Scale
- 1 Pan
Let’s Prepare Sweet and Sour Peppers Together
Wash the peppers, remove the stalk and seeds, then cut them into small cubes like I did or into strips not too thick and set them aside.
In a non-stick pan, put the brown sugar with two scant tablespoons of water and let it lightly caramelize, then add the olive oil and mix, letting it cook until you obtain a light glaze, it should not brown too much.
Add the peppers and thyme, season with salt, and a grind of pepper. Mix again and let cook over medium-low heat for a couple of minutes, ensuring they don’t burn.
Add the vinegar, let it evaporate for a minute, and lower the heat. Add a splash of water, cover, and let cook, making sure they don’t fall apart. The peppers should be cooked but remain slightly crunchy.
Once cooking is finished, add a drizzle of oil to shine, and the sweet and sour peppers are ready to be enjoyed. But first, take a photo and post it on social media, tagging me (a curly girl who cooks instagram and facebook) and let me know what you ate them with, I had them with grilled chicken breast.
A Curly Girl’s Advice
Sweet and sour peppers keep well in the fridge for 3-4 days in an airtight container.
FAQ
Can I use butter instead of olive oil?
Of course, you can replace olive oil with a knob of butter to caramelize the sugar and a small amount at the end to shine.
