The sweet and sour peppers side dish with Thermomix is an easy and light dish, perfect for summer. It is made with just a few ingredients: only red peppers (or colorful ones), honey, balsamic vinegar, garlic, and extra virgin olive oil. The natural sweetness of the peppers is enhanced by raw cane sugar, while balsamic vinegar adds that irresistible tangy note.
Best served warm, they pair wonderfully with white fish, light meats, or served on crostini for a quick appetizer.
Additionally, to complete, I added some fresh arugula: its slightly bitter taste perfectly balances the sweetness of the peppers and makes the dish even more tempting and original.
Try them also for a light summer dinner. And here’s a secret: they’re even better the next day!
Making them with the Thermomix is super easy, super fast, and you only dirty the bowl; the temperature is always controlled, and they come out really soft and flavorful.
Of course, 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 Thermomix, a truly special recipe!
Before reading the ingredients and procedure, take a look at other interesting recipes, and as always, know that at the bottom of the recipe you’ll find tips and FAQs.
READ THE FAQs AND TIPS AT THE BOTTOM 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
- 0.25 cup extra virgin olive oil
- 3 tbsps balsamic vinegar
- 2 tbsps raw cane sugar
- 2 tsps fine salt
- garlic powder (or a fresh one 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 the cooking for another 5 minutes.
Place 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.
Add the salt, sugar, and balsamic vinegar; mix well and continue cooking for another 10 minutes on medium-low heat with the lid slightly open.
Let the cooking liquid reduce, then let it cool slightly before serving.
Tips:
Store the sweet and sour peppers in the fridge for 2-3 days in an airtight container.
Great 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 (Questions and Answers)
Can I use yellow or green peppers instead of red ones?
Yes! You can use yellow peppers or make a mix of colors. Green ones are slightly more bitter, but they balance well with the sweet and sour taste.
Can I substitute balsamic vinegar with another type of vinegar?
Yes, you can use apple cider vinegar or white wine vinegar. Balsamic gives a richer, caramelized flavor, but more delicate alternatives work well too.
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 great warm or cold, paired with white fish, light meats, or on bread crostini. Perfect for a buffet or as a summer appetizer.
Can I add other vegetables?
Yes! I completed the recipe with fresh arugula, but tender spinach, basil, or mint are also great for an aromatic variant.
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’s available at home.
