These Italian Sweet and Sour Baked Peppers are the perfect side dish to enrich your tables with taste, authenticity and color.
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I have to admit it, I love peppers!
Therefore I would cook them continuously in all their forms, they have few calories and they give energy.
They also purify the body, are diuretics, and have antioxidant properties, thanks to the high content of vitamin C.
There are many recipes for cooking them, but this is undoubtedly my favorite because, in particular, that’s a gift from Mario, my extraordinary father-in-law, who’s a good fork but also an excellent chef of the traditional cuisine of Salerno, in southern Italy.
What you need to make perfect Baked Peppers
To make the perfect and well-balanced recipe, you need to start with high-quality ingredients.
First, Peppers must be large and firm, preferably of various colors, to give an extra touch of liveliness to the dish.
Secondly, Taggiasca Olives are the best for this preparation. It’s a typical Italian product that has a salty and slightly sour taste. Therefore Taggiasca olives are particularly versatile in recipes and go perfectly with countless dishes. For this reason, is the one that I prefer to use to cook my recipes. You can use them to make the more traditional ones, here’s a hint!
Thirdly, Capers in my kitchen are unmissable! I know not everyone likes them, so you can consider them optional. However, I use to choose the salty ones from Pantelleria. A typical and superior quality product!
High-quality Extra Virgin Olive Oil is the most important condiment. It is very rich in nourishing properties and it gives each recipe a healthy and traditional flavor.
Apple Cider Vinegar helps eliminate toxins and cleanse the liver and intestines. In fact, it promotes digestion and prevents fermentation, thus avoiding abdominal swelling thanks to the digestive enzymes of which it is rich.
- 4 peppers of different colors
- 2 garlic cloves
- 10 capers in salt
- 50 g Taggiasca olives
- 1/4 onion
- 4 sp. extra virgin olive oil
- 3 sp. apple cider vinegar
- salt and pepper
- 1 tsp sugar
- Preheat the oven to 180 °.
- Wash and dry the peppers, then cut them into strips, taking care to eliminate the white part inside and the seeds.
- Cut the onion into strips and add it to the peppers.
- Put the peppers and onion in a bowl and season with oil, salt, sugar and pepper.
- Leave to rest for 5 minutes to flavor.
- Take a saucepan for cooking, grease with a little oil or cover with parchment paper, then put the garlic cloves on the capers.
- Add the 2 tablespoons of vinegar and olives to the peppers, then mix with a cucchiarella.
- Pour the seasoned peppers into the pan and bake.
- Bake for 30 minutes with static cooking.
- If you like, once cooked, sprinkle with some leaves of basil and mint to amplify the flavor.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 819mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 2g
Nutrition Data is automatically calculated and may be not accurate.
I hope you’ve loved this recipe as much as I do!