Rustic peppers in the pan are a simple and tasty dish, perfect for those who love rich and bold flavors.
This Mediterranean recipe is very easy and quick to prepare, requiring only a few ingredients and in no time you’ll serve a colorful side dish.
You can also serve them to accompany simple scallops but also to top bruschetta and canapés.
They are a great alternative to Sweet and Sour Peppers and Zucchini or the Sandy Peppers
In any case, I’m sure they will become your signature dish!
And speaking of pan-cooked side dishes you might be interested in:

- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 bell peppers
- 3.5 oz black olives (pitted)
- 1 Tropea red onion
- 5.5 oz canned tuna in oil
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
Tools
- Knife
- Cutting board
- Pan
- Lid
Steps
Wash the bell peppers, remove the stem, seeds, and filaments. Cut them into strips or pieces and set aside. Coarsely slice the Tropea red onion.
In a large pan, heat the extra virgin olive oil over medium heat. Add the onion and let it soften for a few minutes, until it becomes translucent.
Add the bell peppers, salt, black pepper, oregano and mix well. Let it cook over medium-low heat for about 15-20 minutes, stirring occasionally. The bell peppers should soften but remain a bit crunchy.
At this point, add the drained and flaked tuna and the pitted black olives and mix everything with a wooden spoon. Cover with a lid and let it all flavor for a few minutes. The rustic peppers in the pan are ready to be served, either hot or at room temperature.
They are perfect as a side dish or as a light main course. Enjoy your meal.
If you liked this recipe, you might be interested in:
Pan-cooked side dishes. 10 simple and tasty recipes
Storage and tips…
Store in the fridge in an airtight container.
Consume within 2 days.
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