Pan-fried peppers and onions, a simple and delicious side dish. Spring has arrived with its fresh and pleasant air; it’s not too hot yet. The days have lengthened, and the colors and scents of newly blossomed flowers fill the air. So in my kitchen these days, I love surrounding myself with the colors of fruits and vegetables that fill my fridge. The recipe I want to share with you today features wonderful peppers to which I’ve added some white onions. I prepared a simple and exquisite side dish that perfectly accompanied my chicken breast slices, because we all know that chicken with peppers is a match made in heaven! My peppers were red, but you can use yellow, green, or mixed peppers with the same recipe. Let’s hurry to the kitchen and prepare some delicious Pan-fried Peppers with Onions together.
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 36.67 (Kcal)
- Carbohydrates 2.94 (g) of which sugars 2.43 (g)
- Proteins 0.60 (g)
- Fat 2.51 (g) of which saturated 0.34 (g)of which unsaturated 0.01 (g)
- Fibers 1.17 (g)
- Sodium 157.04 (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 Peppers with Onions
- 1.1 lbs peppers
- 3 white onions (medium)
- as needed extra virgin olive oil
- 2 tbsps capers
- as needed salt
- 1 sprig parsley
How to prepare Pan-fried Peppers
Wash the peppers. Clean them, cut them in half, remove the stems, seeds, and white internal veins. Then cut them into thin strips. Peel the onions and slice them thinly.
Pour 3-4 tablespoons of extra virgin olive oil into a large pan. Add the peppers and onions and let them sauté slightly over medium heat for 3-4 minutes, stirring often with a wooden spoon. Add salt, then add the capers to the pan and cover with a lid.
Reduce the heat and let the peppers cook for about 10 minutes, stirring often and ensuring they do not stick; otherwise, add a few tablespoons of water. Uncover the pan and continue cooking for another 3-4 minutes. Finally, add the chopped parsley.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there are leftover peppers, store them for 2 days in a container in the fridge
For a tastier and more flavorful side dish, you can add 3-4 small pieces of oil-packed anchovy fillets along with the capers
Don’t miss the recipe for my Savory pie with peppers and stracchino
