Sweet and Sour BellĀ Pepper

January 24, 2010
2 Ratings
  • Serves 4
Author Notes

This is a very easy and tasty recipes for those who love bell peppers. It is a typical recipe from Puglia Southern Italy. Because of the sweet (sugar) and sour (wine vinegar) combination, it shows the Arabic influence in the local cuisine. It is perfect as a side dish, if you are having meat or seafood. I also like to have it with basmati rice. —puglia4foodies

What You'll Need
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon black olives
  • 1 tablespoon breadcrumbs
  • Bunch parsley
  • Pinch sea salt
  • 4 bell peppers (mixed colors), seeded and cut in strips
  1. Place the olive oil and sugar in a pan over medium-low heat and cook gently for one or two minutes.
  2. Add the pepper strips, cover the pan and simmer until the peppers are softened, but still firm, for about 20 minutes.
  3. Add vinegar, capers, olives and keep cooking another 10 minutes over low heat.
  4. Remove from heat and add bread crumbs and parsley. Allow to cool before serving.

See what other Food52ers are saying.

  • puglia4foodies
  • aargersi

3 Reviews

puglia4foodies January 25, 2010
In winter I apply the same "sweet and sour combination" to onions....and then have those onions on top of red tuna steak (in Southern Italy we have plenty of Palamita fish, from the red tuna family). It's a guaranteed success!
aargersi January 25, 2010
Oh yum! OK I will try that too ... hmmm ... I bet a few heirloom tomatoes (once they are in the garden too) wouldn't be bad in there either!!! AND EGGPLANT!
aargersi January 25, 2010
I love this - simple and tasty ... and a great one to save for when the peppers are in the garden!