20 minutes
A vibrant and flavorful dish featuring sweet bell peppers, garlic, and capers, perfect as a side or main course.
Sweet Peppers, stem removed, seeds and ribs removed, sliced thinly
each
Onion, peeled and sliced thinly
each
tablespoons
to taste
Garlic Clove, chopped
cloves
Capers, rinsed, drained, and chopped coarse
tablespoons
Basil, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
to taste
1. Prepare sweet peppers and onion
Cut off the stem end of the sweet peppers, remove the seeds and ribs, and slice them thinly. Peel the onion and slice it thinly as well.
2. Cook onions
In a heavy pan, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the sliced onion and cook for about 4 minutes, stirring occasionally to ensure it cooks evenly.
3. Cook peppers
Add the sliced peppers to the pan and season them with a pinch of salt. Cook the peppers for about 4 to 6 minutes until they begin to soften.
4. Add garlic and capers
Stir in the chopped garlic and capers. If the pan starts to brown too much, lower the heat to prevent burning. Continue to cook until the garlic is fragrant, about a minute.
5. Adjust seasoning and add herbs
Taste the mixture and adjust the seasoning with more salt if necessary. Toss in the chopped basil or parsley, giving the dish a fresh and vibrant finish.
6. Serve
Serve the peppers with a light drizzle of extra-virgin olive oil for added richness.
Incorporate slices of Italian sausage (either spicy or sweet, depending on your preference) when sautéing the bell peppers. Cook until the sausage is browned and cooked through. Serve this as a hearty main dish with crusty bread or over pasta.
Toss the sautéed pepper mixture with cooked pasta, adding a splash of pasta water to create a light sauce. Top with grated Parmesan or Pecorino cheese and fresh basil for an easy weeknight dinner.
Add a can of drained and rinsed chickpeas to the sautéed peppers. Stir in some diced tomatoes, olives, and a sprinkle of oregano or za'atar for a Mediterranean twist. Finish with crumbled feta cheese before serving.
Add chopped Kalamata olives along with the capers and sprinkle the finished dish with crumbled feta cheese. The olives will add a deeper salty note alongside the capers, and the feta brings a creamy tang.
After the peppers have softened, create small wells in the skillet and crack eggs into them. Cover and cook until the eggs are poached to your liking. Sprinkle with fresh cilantro and serve with pita bread for a North African-inspired dish.
Choose firm, brightly colored bell peppers with taut skins. Incorporate a variety of colors to add visual appeal and a range of flavors.
Roasting some of the bell peppers enhances their sweetness and adds a smoky depth. Char them, then steam, peel, and slice.
Use a good quality extra-virgin olive oil for sautéing and a final drizzle before serving to enhance flavor.
Add a splash of good-quality vinegar or fresh lemon juice towards the end of cooking to brighten the flavors.
To infuse the oil with garlic flavor without burning, let sliced or minced garlic sit before sautéing on low heat until golden.
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