Sweet and sour peppers are a side dish you can easily pair with any kind of main course, whether hot or cold. For those who are accustomed to eating them fried or roasted, this is the perfect opportunity to try a variation that might initially seem strange to your palate, but then, one after another, you’ll think that perhaps you should have tried them before. So this time I present creamy sweet and sour peppers with a delicate flavor, which I recommend pairing with a nice slice of fresh bread so you don’t miss a drop of their unmistakable taste.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sweet and Sour Peppers
- 2 bell peppers
- 2 tablespoons sugar
- 1 tablespoon vinegar
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Cast Iron Skillet
Steps for Sweet and Sour Peppers
Wash the bell peppers under running water and dry them well with a kitchen towel.
Cut the peppers in half, remove the stem, seeds, and white inner parts.
Cut the peppers into strips about 3/4 inch wide.
Take a pan and heat the oil, brown the peppers for 5 minutes, stirring occasionally with a wooden spoon.
Add vinegar, sugar, salt, and cook for about ten minutes over low heat with the lid on.
When cooking is finished, transfer the peppers to a serving dish and serve.
Complete this dish with a fresh mint leaf and serve.
Enjoy your meal!!
Sweet and sour peppers can be kept in the fridge for two days in an airtight container.
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