Italian Fried Peppers Recipe

A classic Italian summer favorite of fried multi colored bell peppers with olives and capers. Serve warm or at room temperature.

📝 Ingredients

• 2 pounds bell peppers (900 grams)
• 1/4 cup extra virgin olive oil
• 1 cup black olives
• 1/4 cup capers
• 2 cloves garlic cloves
• 1/8 teaspoons ground black pepper
• Pinch of salt

👨‍🍳 Instructions

1. 1Wash and dry the peppers. Cut in half, remove the core, seeds and white ribs. Slice into long slices. Try to slice the peppers equally so that it all cooks at the same time.
2. 2Place a fry pan or skillet of about 11 inches (28 cm) over medium high heat. Add oil.
3. 3Fry sliced peppers in hot oil for 10-15 minutes stirring gently every now and then until the peppers begin to brown on the edges. The peppers need to FRY! Otherwise at a lower heat the peppers will sweat and the skins will come off
4. 4Don’t leave because they will stick and burn easily. Stir gently so as not to break the slices. This initial frying is the hardest part because you have to pay attention that the peppers don’t burn and the oil tends to spit.
5. 5Once the peppers have started to brown on the edges (around 10-15 minutes of frying), add the garlic, olives and capers. Don’t add salt yet because salt draws out moisture and again the peppers will sweat and stew instead of fry.
6. 6Continue to fry, stirring at medium high heat for another 2 or 3 minutes.
7. 7Reduce heat and cook over medium heat for another 5-10 minutes or until the peppers are cooked through. Regularly stir gently so as not to break up the peppers.
8. 8Taste and season with a little salt and ground black pepper to your taste.