Description
Sweet peppers and briny capers star in this vibrant Italian side. A simple recipe with big flavor, perfect for any weeknight.
Ingredients
Units
Scale
- 2 bell peppers (454 g) bell peppers
- 5 oz (150 g) tomatoes
- 1 onion
- 1 clove of garlic
- 2 tablespoons capers
- 1/2 stalk celery
- 6 tbsp (85 ml) olive oil
- Salt
Instructions
- Prepare Ingredients: Wash the bell peppers, cut them in half, remove the seeds and white membranes, and then chop into pieces. Wash and quarter the tomatoes. Peel the onion and slice it thinly. Peel the garlic clove. Wash the celery stalk and chop it into small pieces.
- Cook Aromatics: In a large skillet, heat the olive oil, add the garlic clove and onion, and cook for about 10 minutes. Remove and discard the garlic clove.
- Cook Vegetables: Add the bell peppers, tomatoes, celery pieces, capers, and a pinch of salt to the skillet. Cover with a lid and simmer over low heat for about 30 minutes, or until the peppers are soft.
- Cool: Leave the dish to cool for about 60 minutes before serving.
Notes
- For a deeper flavor, roast the peppers before chopping them.
- If fresh tomatoes are out of season, use a can of good quality diced tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will meld even further.
- Prep Time: 15 minutes
- Cooling Time: 60 mins
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 4
- Protein: 2