Today I invite you to bring to the table a simple yet tasty side dish that combines Mediterranean aromas and irresistible textures. These are pan-fried bell peppers with crunchy bread, easy to prepare and delicious. The sweet and meaty peppers pair magnificently with the bread cubes. Completing the dish are the Mediterranean touches of capers and Taggiasca olives, which add that savory note that never gets old. Perfect for accompanying meat or fish main courses, these peppers can also become the stars of a rustic appetizer or a quick lunch, perhaps with a nice fresh burrata on the side. So what can I say? If you love simple flavors, this recipe cannot be missing in your summer kitchen.
Other pepper ideas you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Pan-Fried Bell Peppers
- 2 red bell peppers
- 2 slices rustic bread (about 70 g)
- 2 cloves garlic
- 2 tablespoons salted capers
- 1.4 oz Taggiasca olives
- oregano
- extra virgin olive oil
- salt
Tools
- 1 Frying pan
Preparation of Pan-Fried Bell Peppers
Wash the bell peppers and dry them by patting them with kitchen paper. Remove the stem and, with a knife, cut out the entire central part. Divide them into quarters, then remove any remaining seeds and the internal white filaments. Finally, cut them into pieces.
Remove the crust from the bread slices and cut the crumb into cubes.
In a large skillet, heat a few tablespoons of oil with a peeled garlic clove, halved and with the central core removed. Brown the bread pieces over high heat, stirring them constantly until they are golden and crunchy. It will take a couple of minutes.
Once ready, remove them from the skillet and set them aside.
In the same skillet, add a couple of tablespoons of oil and another halved garlic clove. Brown for a few moments, then add the bell peppers and a generous pinch of salt.
Sauté them over high heat for a minute, stirring often, then lower the heat and continue cooking for about 15 minutes or until the bell peppers are tender.
Meanwhile, rinse the capers under running water and dry them with kitchen paper.
Coarsely chop the black olives.
When the bell peppers are cooked, add capers and olives and continue cooking for a minute over high heat, stirring often.
Finally, add the toasted bread cubes and a generous pinch of oregano. Adjust salt if necessary and remove the garlic clove.
Let everything absorb flavors for another minute, then turn off the heat and serve the pan-fried bell peppers immediately to prevent the bread croutons from losing their crunchiness. Enjoy! Paola
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