A simple and tasty side dish, Mediterranean Peppers are perfect for accompanying any main dish you want to prepare. We usually serve it with ricotta and toasted bread, and dinner is done.
A mix of simple and genuine ingredients gives the already delicious peppers this Mediterranean flavor that transforms them into something unique and tasty.
We roasted the peppers and removed the skin, but if you want to make them even quicker, you can cook them directly in the pan without roasting.
If you like peppers as much as we do, below are more ideas for wonderful dishes, and then, as always, right after the photo, we’ll discover how to prepare Mediterranean Peppers!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare Mediterranean Peppers
- 1.1 lbs peppers (red, yellow, and green)
- 3.5 oz olives (green and black)
- 1.8 oz capers in salt
- 2 cloves garlic
- 1 tbsp chopped parsley
- 3 tbsp extra virgin olive oil
- to taste salt
Preparation of Mediterranean Peppers
To prepare Mediterranean peppers, we roasted the peppers on a cast iron grill.
Then, wash and remove the stem, inner seeds, and white filaments from the peppers, then cut them in half and into strips approximately 0.8 inches wide.
Heat a cast iron grill or skillet very well and place the peppers skin-side down, allowing them to roast for at least 5 minutes.
Check if they are well roasted or extend by a few more minutes.
Remove the peppers from the grill and place them on a plate, cover with a cloth, and let them cool, then gently remove the skin.
Once you have removed the skin from the peppers, peel the garlic cloves and crush them with the back of a knife.
In a wide, high-edged pan, heat the extra virgin olive oil with the garlic cloves, and once they begin to brown, add the peppers.
Salt and stir, allowing the cooking of the peppers to finish, which will still be very al dente.
After the first 5/6 minutes, add the capers after desalting and rinsing them well, then add the pitted olives.
If you prefer, you can use Taggiasca olives, or only black or green olives.
Once cooked, sprinkle with plenty of fresh chopped parsley.
Mediterranean peppers are ready to be served warm, but they will taste their best at room temperature or even cold from the refrigerator.
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How to store the pepper side dish
You can store them in the refrigerator for 3 days well-sealed in an airtight container.
Other recipes
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