Tasting sweet and sour peppers in a pan is a unique experience, capable of surprising and delighting every palate. It is one of those dishes that makes you close your eyes, smile, and savor every bite to the last. The perfect combination of sweetness and acidity immediately brings to mind the aromas and colors of Mediterranean kitchens, those that evoke summer and evenings with friends.
The real magic begins in a sizzling pan, where fresh peppers, cut into strips, meet sugar, vinegar, capers, and green olives. The ingredients blend together, creating an explosion of flavors where sweet and salty merge in a perfect embrace. The result is an irresistible side dish, with a contrast between crunchiness and softness that captivates from the first taste.
Sweet and sour peppers are much more than a simple recipe: they are a tribute to Mediterranean tradition, simplicity, and the authenticity of home cooking. Versatile and genuine, they can be transformed in many different ways: as a side dish for a meat or fish dish, as an appetizer on crunchy bruschetta, or even as a warm salad that enlivens even the coldest days.
Ready to try this delight?
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove, Low Heat
- Cuisine: Italian
- Energy 189.52 (Kcal)
- Carbohydrates 16.79 (g) of which sugars 15.75 (g)
- Proteins 2.28 (g)
- Fat 12.37 (g) of which saturated 1.66 (g)of which unsaturated 2.14 (g)
- Fibers 4.86 (g)
- Sodium 442.35 (mg)
Indicative values for a portion of 170 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 Sweet and Sour Peppers in a Pan
- 2.2 lbs peppers
- 3.5 oz green olives
- 1.06 oz capers
- 1 shallot
- 1 cup white wine vinegar
- 2 tbsp sugar
- 3 tbsp extra virgin olive oil
Preparation of Sweet and Sour Peppers in a Pan
Wash and dry the peppers well. Divide them in half and remove the seeds and inner filaments; then cut them into wedges.
In a large pan, heat three tablespoons of extra virgin olive oil and add the finely chopped shallot (or onion). Sauté over low heat, then add a cup of vinegar, two tablespoons of sugar, pitted green olives cut into pieces, and capers. Mix the ingredients well with a wooden spoon and let them flavor for a few minutes.
Now add the pepper wedges, mix. Cover with a lid and let cook for 40 minutes on low heat.
After the cooking time, remove the pan from the heat. The sweet and sour peppers are ready, serve them cold or warm.
Storage
Sweet and sour peppers in a pan are delicious when freshly prepared, but can also be stored to enjoy their taste later. Once completely cooled, transfer the peppers to an airtight container and place them in the fridge for 3-4 days. Before serving again, you can enjoy them cold or briefly reheat them in a pan or microwave.
FAQ
Can I use peppers of different colors for this recipe?
Of course. Red, yellow, and green peppers add a variety of vibrant colors to the dish and also different shades of flavor.
What is the best type of vinegar to use?
White wine vinegar is a classic choice for this recipe, but you can also experiment with balsamic or apple cider vinegar. Choose the vinegar based on your personal taste.
Can I use brown sugar instead of white sugar?
Yes, brown sugar can be used instead of white sugar for a slightly more caramelized taste. Keep in mind that the color of the dish might turn out a bit darker.
Can I prepare sweet and sour peppers in advance?
Sweet and sour peppers can be prepared in advance and stored in the refrigerator. In fact, some say that the dish becomes even more flavorful as the flavors have time to meld better.
