Pan-fried peppers are a typical summer side dish, perfect for accompanying meat (perhaps grilled), fish, or various cheeses.
I remember when I was little, I loved the aroma and the inevitable sauce they release during cooking, in which I would dip large amounts of bread.
Over time, I have also learned to appreciate the texture and taste of the peppers, which in this preparation, combined with olives and capers, is truly exquisite.
Personally, before sautéing the peppers in a pan, I prefer to peel them for better digestibility, but if you don’t have particular problems, you can also skip this step and proceed directly to pan cooking, which will probably require a few more minutes.
One last tip: always choose peppers with firm flesh and skins in different colors for a wow effect!! 😉
Let’s… cook and eat!!!
See also other recipes with peppers:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 peppers (1 red, 1 green, 1 yellow)
- 1.5 oz black olives (pitted)
- 1 tablespoon capers (desalted)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste dried oregano (or fresh parsley)
Steps
To prepare pan-fried peppers, first wash and dry the peppers, then place them in the air fryer basket and cook at 392°F for 20 minutes, turning them occasionally.
In the end, you should have peppers with roasted skin on all sides. Alternatively, you can roast the peppers on a grill pan or in the oven, still at 392°F for 30 minutes. Obviously, cooking times are indicative as they also depend on the actual size of the peppers and the individual oven.
Once roasted, let the peppers cool inside a paper bag (like a bread bag), making it easier to peel them.
When they are cold, remove the stalk, skin, and inner filaments with their seeds, then cut them into strips.
At this point, in a pan, heat a drizzle of oil with a clove of garlic sliced, and when it starts to sizzle, add the peppers along with the olives and desalted capers.
Let cook for 10-15 minutes (they should cook without becoming mushy), then adjust salt and add fresh chopped parsley or dried oregano to taste.
You can enjoy pan-fried peppers either hot or cold, as a side dish or simply to top bruschettas 😋.
Follow me also on:
Instagram: https://www.instagram.com/cuciniamo_e_mangiamo/
Facebook: https://www.facebook.com/cuciniamo_e_mangiamo-106783724456299
