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