Today I want to propose light sautéed peppers. It’s a different, less caloric, and lighter way to prepare the more classic fried peppers. My cooking method makes them light because the amount of oil used is minimized. Light sautéed peppers cooked this way are delicious, quick, and easy to make and can be served as a side dish or to accompany meats, fish, bruschetta, pasta, pizza; or as a filling for a tasty sandwich or savory pie. Also try the version of peppers with olives and vinegar capers, a real treat.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4-5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs Bell Peppers
- 1 clove Fresh Garlic
- to taste Fine Salt
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp White Wine Vinegar or Apple Cider Vinegar
- to taste Olives
- to taste Chopped Parsley
Preparation
Wash the peppers, cut them into finger-width strips, and remove the white ribs and seeds inside. Place them in a large non-stick pan that is already hot, cover them, and cook over medium/low heat for at least 5 minutes, stirring occasionally.
After the time has passed, add the salt, stir, and let them cook covered over medium heat for a few more minutes, until they start to soften (make sure they don’t burn).
At this point, increase the heat, add a tablespoon of extra virgin olive oil, the pitted olives (if you like them), and stir.
Immediately pour in the tablespoon of vinegar (which will make them a bit more digestible), stir and let it evaporate, stirring often. Cover, lower the heat to the minimum, and cook until the desired consistency is reached, about 5 minutes; they should still remain firm. Complete the light sautéed peppers with fresh chopped parsley, added just before serving.
