How delicious are pan-fried peppers with breadcrumbs and grated cheese. They are delicious and can be prepared in no time!

They pair well with various main courses and are perfect to offer guests or family on different occasions!

This delightful side dish of peppers is really full of flavor, a treat for lovers of this food, it is prepared quickly, and it is a really easy dish.

The recipe for pan-fried peppers is really a piece of cake, accessible to everyone, and perfect if among your friends, a side dish that will make everyone happy, a delight that will make anyone ask for another portion.

A perfect dish especially in the summer, when peppers are in season and can best release their distinctive flavor that we love so much, a true delight that will accompany and enrich your main courses at best.

Also excellent on its own accompanied only by a slice of toasted bread, a real treat with inviting colors and a captivating aroma, such a dish will make anyone happy, even those who may have a slightly more difficult palate, a side dish that will irresistibly call for bread-dipping, mark my words!

Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

187.73 Kcal

calories per serving

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Energy 187.73 (Kcal)
Carbohydrates 13.46 (g) of which sugars 4.41 (g)
Proteins 4.62 (g)
Fat 13.43 (g) of which saturated 3.31 (g)of which unsaturated 1.04 (g)
Fibers 2.54 (g)
Sodium 742.15 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pan-Fried Peppers with Breadcrumbs

4 peppers (red and yellow)
1/3 cup gluten-free breadcrumbs
1 bunch parsley
1/3 cup grated Parmesan cheese (or Pecorino)
to taste extra virgin olive oil
fine salt
pepper
1 tsp salted capers

Tools

Pan
Lid
Wooden Spoon

Steps for Pan-Fried Peppers with Breadcrumbs

Carefully clean the peppers, cutting them in half, removing the seeds, and rinsing them well, then dry them.
Cut them into strips.
Place them in a pan with the oil and a pinch of salt and cook them for 15 minutes with the lid on medium heat.
Always cook with the lid on medium heat for a few minutes, adding a few tablespoons of water if necessary.
Stir continuously.
While the peppers are cooking, prepare in a small bowl a mixture of breadcrumbs, grated cheese—I used Parmesan, but Pecorino is also fine—and a handful of chopped parsley, and mix everything together.
(If you use Pecorino, add little salt).
Towards the end of cooking, add the mixture, rinsed capers to remove salt, and stir
(Capers are optional).
Serve the peppers hot or cold… If you like, add a sprinkle of chopped parsley.
Enjoy your meal!!!

Advice

You can store the peppers in the fridge for a couple of days in an airtight container and heat them when needed. You can also freeze them.

If the skin of the peppers is indigestible to you, you can first grill them on the lit stove, put them in a bag for a few minutes, and then peel them. Then pass them lightly in the pan with a sprinkle of the breadcrumb and cheese mixture and they are ready to be enjoyed.

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