Preparation

• Peppers are vegetables that are low in calories and rich in water, vitamins, and minerals. They can be eaten both cooked and raw. They come in different types depending on shape and/or color based on ripening. Green peppers are harvested earlier, are less ripe, and have a more bitter taste. Yellow ones have an intermediate ripening, are more tender and juicy. Finally, red ones have a crunchy pulp and a strong flavor.
  Today’s recipe uses yellow peppers cooked in a skillet and seasoned with anchovies and breadcrumbs. In the attached video, I used red ones instead.

  

• First, clean the peppers and slice them into strips. Place them in the skillet and season with a drizzle of olive oil and salt. Cook over low heat for about 20 minutes with the lid closed.

  

• Then add the anchovies and let them cook for another 5-10 minutes, still over low heat.

  

• When they reach this consistency, you can add the breadcrumbs.

  

• At this point, you can turn off the heat and close the lid. Let it rest for another 5 minutes, then stir with a wooden spoon.

  

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  You might be interested in:
  Half sleeves with tasty pepper cream
  Sausage and peppers in a skillet
  Venere rice salad with raw vegetables and shrimp

  

• You can complete the dish by adding capers.

  Delicious! You must try them.