Peppers with olives and capers is a very simple and flavorful side dish that pairs perfectly with any type of main dish, whether meat or fish. I used yellow and red peppers because they are sweeter, but you can also use green peppers. I recommend checking out other recipes for PEPPER SIDE DISHES and other recipes on HOW TO COOK PEPPERS in a tasty way. Now let’s see how to prepare the peppers with olives and capers, and if you try them, let me know. Barbara
I also recommend these recipes with peppers:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1.8 oz onion
- 0.7 oz capers in oil
- 1.8 oz pitted olives (I used Taggiasca)
- to taste salt
- to taste extra virgin olive oil
How to make peppers with olives and capers
Let’s start preparing the peppers with olives and capers. First, clean the peppers by removing the top stem part, cut them in half, remove the seeds and the white inner part, and then wash them well under running water.
Clean the onion and finely chop it, slice the peppers into strips. Place the onion and peppers in a pot, add some extra virgin olive oil, a little water, and cook for 10 minutes, stirring occasionally so that the peppers cook more evenly.
Add the olives and capers to the peppers, season with salt, and continue cooking for another 10 minutes, always stirring occasionally.
When the peppers are cooked, remove them from the heat and serve hot.
How to store peppers with olives and capers
Store them in the refrigerator for 2 days
