Pan-fried peppers with olives, capers and pine nuts, a tasty vegetarian side dish and a delightful appetizer perfect for summer. You may have already enjoyed our roundup dedicated to the 10 best side dishes with peppers and surely loved the classic and timeless Sicilian roasted pepper salad. There are certainly many easy recipes with peppers, from first courses with peppers to main courses like Sicilian-style stuffed and gratinéed pepper rolls. Just keep this wonderful summer vegetable in the fridge and you can create something delicious. This time, with the peppers I thought of making a flavorful and versatile side dish, also perfect to dress a good pasta dish. A dish you can prepare in the morning or evening and enjoy later after the beach, at the office or after a day out—and even on the following days. Are you ready to discover how to make pan-fried peppers with olives? Let’s go to the kitchen, but as always before we start cooking I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile .

Take a look:

Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make peppers with olives and capers in a pan

3 bell peppers (green, yellow and red)
1 onion (large)
to taste salt
to taste extra virgin olive oil
2 oz Taggiasca olives
5 capers in oil
1 oz pine nuts

Tools

Frying pan
Stove

Preparation

Rinse the peppers, cut them in half, remove the seeds and membranes, then slice them into strips and chop them into very small cubes.
Peel, rinse and finely chop the onion. Put it in a pan with a generous drizzle of oil and let it sauté and turn golden.
Add the peppers, season with salt and cook over high heat until they soften and are well flavored. When cooked, add the olives and capers.
Stir and after a couple of minutes of cooking over high heat add the pine nuts. Our side dish is ready and all that remains is to serve it.