The sweet and sour peppers side dish with the Thermomix is an easy and light dish, perfect for the summer. It is made with few ingredients: only red (or colorful) peppers, honey, balsamic vinegar, garlic, and extra virgin olive oil. The natural sweetness of the peppers is enhanced by raw cane sugar, while the balsamic vinegar adds that irresistible sour note.
Excellent warm, they pair wonderfully with white fish, light meats, or served on crostini for a quick appetizer.
Additionally, to complete the dish, I added some fresh raw arugula: its slightly bitter taste perfectly balances the sweetness of the peppers and makes the dish even more delicious and original.
Try them also for a light summer dinner. And I’ll let you in on a secret: they taste even better the next day!
Making them with the Thermomix is super easy, super fast, and you’ll only dirty the bowl; the temperature is always controlled, and they come out really soft and flavorful.
Obviously, not everyone has a Thermomix, so I’ll also explain how to cook them successfully using just a pan.
Take note and prepare the sweet and sour peppers side dish with the Thermomix, a truly special recipe!
Before reading the ingredients and the procedure, take a look at other interesting recipes and, as always, know that at the end of the recipe you will find tips and FAQs.
READ THE FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Cooking with kitchen robot, Stove
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients
- 1.75 lbs peppers
- 3.5 tbsp extra virgin olive oil
- 2.6 tbsp balsamic vinegar
- 2.1 tbsp raw cane sugar
- 2 tsp fine salt
- garlic powder (or one fresh if you prefer)
- arugula (to taste)
Tools
- Kitchen Robot Thermomix TM6
Thermomix Version
Wash, dry, and clean the peppers.
Pour the oil, garlic powder, and chopped peppers into the bowl.
Add the salt and raw cane sugar.
Pour the balsamic vinegar and cook for 20′ at 250°F, speed 1.
Check the final consistency and, if needed, extend cooking by another 5 minutes.
Arrange the sweet and sour peppers on a serving tray and garnish with fresh arugula.
Pan Cooking:
Cut the washed peppers into pieces.
In a large pan, heat the oil with the garlic.
Add the peppers and cook over medium heat for about 10 minutes, stirring.
Pour in the salt, sugar, and balsamic vinegar; mix well and continue cooking for another 10 minutes over medium-low heat with the lid slightly open.
Let the cooking liquid reduce, then allow to cool slightly before serving.
Tips:
Store the sweet and sour peppers in the fridge for 2-3 days in an airtight container.
Excellent with white fish, grilled chicken, or on a slice of toasted bread.
If you want to add an aromatic touch, try with fresh mint or basil when serving.
FAQ
Can I use yellow or green peppers instead of red ones?
Yes! You can also use yellow peppers or make a mix of colors. Green ones are slightly more bitter but balance well with the sweet and sour flavor.
Can I replace balsamic vinegar with another type of vinegar?
Yes, you can use apple cider vinegar or white wine vinegar. Balsamic gives a richer and more caramelized taste, but even more delicate alternatives work well.
Can I prepare them in advance?
Yes, sweet and sour peppers are even better the next day! They keep in the fridge for 2-3 days in an airtight container.
How can I serve them?
They are excellent warm or cold, paired with white fish, light meats, or on crostini. Perfect for a buffet or as a summer appetizer.
Can I add other vegetables?
Yes! I completed the recipe with fresh raw arugula, but tender spinach, basil, or mint for an aromatic variation are also great.
Can I use honey instead of cane sugar?
Yes, the first time I made the recipe, I used a scant tablespoon of honey. The final taste remains delicate and slightly more aromatic. You can choose based on your preferences or what you have at home.
