Sicilian Sweet and Sour Peppers

Sicilian Sweet and Sour Peppers

Serves 10 to 12 as an appetizer

This colorful combination of red and yellow bell peppers is slowly caramelized with garlic and olive oil, and then finished with capers, olives and a splash of red wine vinegar. This dish often is accompanied with crusty bread as one of many antipasti served during a typical Sicilian meal. Serve with any cold meats, such as roast pork or chicken.

  • 1 tablespoon extra virgin olive oil
  • 3 anchovy fillets, chopped
  • 2 tablespoons minced garlic
  • 1 1/2 pounds yellow bell peppers, seeded and thinly sliced
  • 1 1/2 pounds red bell peppers, seeded and thinly sliced
  • 1/2 cup capers in salt, soaked in water for 10 minutes, rinsed and drained
  • 1/2 cup mixed green and black olives, pitted and roughly chopped
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper
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Heat a sauté pan or large skillet over medium-low heat. Add oil and heat until hot but not smoking. Add anchovies and garlic and heat together until anchovies dissolve and garlic begins to brown.

Add bell peppers and cook, stirring occasionally to ensure even cooking, until peppers wilt and caramelize. This will take up to an hour over low heat. Add capers and olives about three quarters of the way through the cooking process. Once peppers are caramelized, soft and wilted, add red wine vinegar and black pepper. Toss and allow vinegar to evaporate, 1 to 2 minutes, then remove from heat. Let cool to room temperature before serving.

Nutritional Info: 
Per Serving:50 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 7g carbohydrate (2g dietary fiber, 4g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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