Sicilian Sweet and Sour Peppers
Serves 10 to 12 as an appetizer
Time 1 hr 20 min
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.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 anchovy fillets, chopped
- 3 cloves garlic, finely chopped (1 1/2 teaspoons)
- 1 1/2 pound yellow bell peppers, seeded and thinly sliced
- 1 1/2 pound 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
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large skillet over medium heat.
Add anchovies and garlic and heat together until anchovies dissolve and garlic begins to brown, about 3 minutes.
Reduce the heat to low Add bell peppers and cook, stirring occasionally to ensure even cooking, until peppers wilt and caramelize, for about an hour.
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 carbohydrates (2g dietary fiber, 4g sugar), 1g protein.
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.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 anchovy fillets, chopped
- 3 cloves garlic, finely chopped (1 1/2 teaspoons)
- 1 1/2 pound yellow bell peppers, seeded and thinly sliced
- 1 1/2 pound 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
- 1/4 teaspoon ground black pepper