Sweet and sour baked peppers, are truly a delight to enjoy and not to be missed right when they are in season, because they are full of all those organoleptic properties that are good for our body. That touch of vinegar and sugar makes them truly irresistible. Cooked this way, they pair perfectly with cured meats and cheeses, but also with a good roast beef or any other dish you prefer. It is a very simple, fresh recipe that does not require particular skills in the kitchen. So let’s eat a lot of them and if we have time, let’s also preserve some, avoiding having to buy them when they are out of season.
If you like peppers, then don’t miss the upcoming recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- lbs 3.3 red peppers
- 1 tbsp heaping white wine vinegar
- tsp 3/4 raw cane sugar
- 1 clove Garlic
- to taste Parsley
- to taste Extra virgin olive oil
- to taste Salt
- 2 tbsps raisins
- 1 tbsp pine nuts
Tools
- 1 Baking dish
- Parchment paper
- 1 Cutting board
- 1 Knife
Preparation
Wash the peppers thoroughly, dry them, and place them directly on a baking sheet lined with parchment paper or non-stick paper. Preheat the oven to 392°F and bake for 40 minutes (turn them halfway through cooking). Try not to overcook them, as the peppers should remain crunchy. After the indicated time, turn off the oven and let them cool. Meanwhile, with a sharp knife, make a coarse chop of garlic and parsley.
At this point, in a small bowl, pour the raw cane sugar (it can also be replaced with what you have at home), white wine vinegar, extra virgin olive oil, and salt, and mix well to combine all the ingredients.
Once the peppers have cooled, peel them, remove the inner part rich in seeds, and let them drain for about ten minutes. After slicing them coarsely (or they can be left whole), place them in a bowl and dress them with the sweet and sour syrup prepared earlier. Finally, incorporate the chopped parsley and garlic and add raisins and pine nuts.
Serve our Sweet and Sour Baked Peppers, but not before letting them sit in the refrigerator for at least half an hour to develop flavor.
Tips
Sweet and sour peppers keep perfectly in the refrigerator for several days, with sugar as a natural preservative.
They can also be prepared in advance for an event, allowing them to develop more flavor.
I’ve never tried freezing them, not because it can’t be done (everything can be frozen), but because I fear that once thawed, even in the refrigerator, they might lose their consistency.
However, I have preserved them, allowing me to enjoy them even out of season.
If you’re interested in this preservation method, check out my article: Homemade Preserves.
