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Grilled peppers: the recipe for a versatile and tasty summer garnish

Grilled peppers: the recipe for a versatile and tasty summer garnish


Yo Fried peppers I am a outline summer delicious, colorful and very simple to make, as well as incredibly versatile. Good both hot and at room temperature, the peppers prepared in this way are suitable to accompany meat, fish and cheese, but also as a base for a sauce to season pasta or pizza, to enrich a cereal salad or to accompany a filling of a sandwich or a salty cake. They are so good that you can also enjoy them simply on a slice of toasted bread, completing everything with spreadable fresh cheese or some tuna steaks in oil.

We have chosen to prepare mozzarella-anchovyleaving them to cook in a frying pan together with a clove ofgarlic, capers my olive black, ingredients that enhance the sweet and sour flavor typical of these vegetables, but the Sicilian version is also excellent, which only includes the addition of aromatic herbs such as basil and mint. To keep their precious properties, rich in vitamin C, fiber and mineral salts, almost unchanged, the peppers should not be cooked for too long: after having cut them into strips, brown them for about 20 minutes, they should be slightly crunchy. .

Simple and tasty, fried peppers are ideal for those who follow a vegetarian and vegan diet or for those who simply want to eat healthy, as they are low in calories. Find out how to make them by following the procedure and tips step by step: once ready, they can be stored in the fridge, in a special airtight container, for a couple of days.

There are many recipes with peppers to try: from the classics like stuffed peppers, peperonata and Sicilian caponata to other delicious dishes like baked peppers and preserves in oil and vinegar, perfect for enjoying these versatile vegetables even in winter. Don’t miss the many summer side dishes you can make with bell peppers, zucchini, eggplant and other tasty seasonal vegetables.


Extra virgin olive oil

How to prepare fried peppers

Start preparing the peppers in the skillet by washing them under running water, then patting them dry with paper towels and halving lengthwise. With the help of a sharp knife, remove the seeds along with the internal filaments. 1.

Then cut them into strips that are not too thin. 2 or in regular pieces.

Now clean the garlic and fry them with a little oil in a large frying pan, then add the well-drained capers. 3 and let it cook for a few seconds.

At this point also add the peppers 4 and brown them over high heat. Season with salt, cover with a lid, and cook for about 15 minutes over medium-low heat.

After the indicated time, add the chopped olives 5 and cook for another 5 minutes, stirring occasionally.

When the peppers are cooked, but still al dente, remove them from the heat and transfer to a serving plate. Finally, decorate with some fresh mint leaves and serve them warm or cold. 6.


If you wish, you can enrich the dish with a crunchy touch, for example by adding toasted pine nuts, breadcrumbs or breadcrumbs. You can also use the aromatic herbs you prefer – excellent basil, parsley or thyme – and replace the garlic with onion, as in the Apulian variant that also includes the addition of tomatoes.

To enhance the sweet and sour flavor of the peppers, you can cook them with sugar, so that they caramelize a bit, and blend them with balsamic vinegar or white wine.

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