Pan-Fried Peppers Quick Side Dish and tasty with summer vegetables, perfect for accompanying meat or fish or as a fancy appetizer.
I had some peppers in the fridge for a few days and they absolutely needed to be used! I didn’t want to turn on the oven, so I prepared these pan-fried peppers, an easy and quick summer side dish, perfect to pair with any main course, from meat to fish.
It really takes very little: red, yellow, or green peppers, a drizzle of olive oil, garlic, rosemary or basil, and in a few minutes, you have a tasty, light and colorful side dish.
You can enrich them with onion, black olives, capers, or pair them with potatoes for a more substantial version. They are also ideal to serve cold, the next day, maybe with a slice of toasted bread.
A perfect way to use fresh seasonal peppers, and a recipe without oven, gluten-free, perfect also for those following a vegetarian diet or looking for a simple dish to bring to the table in a few minutes!
Follow me in the kitchen, today we have pan-fried peppers.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 3 peppers
- 1 shallot (or red onion from Tropea)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
Steps
Wash the peppers, dry them, remove the top and cut them into not too thin strips.
Thinly slice the shallot or onion.
In a large pan, heat the oil with the garlic (if used), then add the shallot and let it soften for a few minutes.
Add the peppers, stir well, and cook over medium heat for 15-20 minutes, stirring occasionally. You can cover with a lid to make them softer.
At the end of cooking, season with salt and pepper. If you like, splash with a tablespoon of vinegar and let it evaporate.
Season with oregano or fresh basil and serve!
Bon appétit
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Pan-Fried Peppers Quick Side Dish
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Pan-Fried Peppers Quick Side Dish
Can I use only yellow peppers for this recipe?
Sure! Yellow peppers are sweet and perfect for a delicate side dish. You can mix them with red and green for more color.
Can pan-fried peppers be frozen?
Yes, once cooked and cooled, you can store them in the freezer for 1 month.
How to enrich pan-fried peppers?
You can add onion, potatoes, olives, capers, or even some cherry tomatoes for more flavor.
Can they be made without oil?
You can use a little water or vegetable broth for a light version, but a drizzle of oil helps to enhance the flavor.
How long do they last in the fridge?
Stored in an airtight container, they last 2-3 days in the fridge.
