The recipe for peppers in the pan is perfect if you want an easy-to-make and very tasty summer side dish. Peppers go well with both white and red meats.
If you like peppers, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 162.85 (Kcal)
- Carbohydrates 20.12 (g) of which sugars 13.68 (g)
- Proteins 1.64 (g)
- Fat 9.76 (g) of which saturated 1.41 (g)of which unsaturated 0.14 (g)
- Fibers 2.42 (g)
- Sodium 589.67 (mg)
Indicative values for a portion of 5 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 2 people
- 1 yellow bell pepper
- 1 red bell pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vinegar
- 1 tablespoon sugar
- to taste salt
- 1 bunch parsley
- 1 glass water
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
Procedure
Pan-fried peppers are quickly cooked and seasoned in a sweet and sour style, perfect to be served as a warm or cold side dish.
Before starting the actual recipe, let’s focus on cleaning the peppers. After washing them under running water, you need to cut them into strips, avoiding the white interior part and the seeds.
To avoid mistakes, read my tips on how to clean and cut peppers easily.
After cutting the peppers, place a pan with a drizzle of oil over medium heat. When the oil is hot, add the tomatoes and cook for 5 minutes. When the peppers start to roast, add half a glass of water and continue cooking
Now it’s time to focus on the parsley. Chop it finely with a knife and set it aside. You’ll need to add it to the peppers in the pan once they are cooked and off the heat.
The parsley should not cook but just warm through.
While the peppers are on the heat, you can also prepare some delicious homemade bruschettas to serve alongside the peppers in the pan
Continue cooking the peppers for another 10-15 minutes, and if necessary, add the remaining water to prevent them from burning.
When the peppers are cooked, add the vinegar and sugar, allowing it to absorb gently. The peppers should be creamy and not too dry. Adjust the salt and finish with the chopped parsley.
Your peppers in the pan are ready!
Plating Tips:
No special presentations are needed. I recommend using a large bowl or pan, and if you want, accompany the dish with some bread croutons.
Wine pairing with peppers in the pan:
The ideal pairing for this recipe is a fruity white wine, with a dry taste and floral aroma, such as a Gavi or a Pinot Grigio.
