Sides

Sweet green peppers

15 min Cook
0
26
0
Share
Scroll to recipe

Green peppers are often overlooked for their bitter aftertaste. The secret to cooking them is to accompany them with sweeter ingredients, such as red or yellow peppers, and a good quantity of sweet onions (in Italy, we often couple bell peppers with Tropea onion, which isn’t easily accessible abroad). Here’s a quick way to prepare green peppers without it for a quick side dish that will please everyone.

Share
Green peppers, without the bitterness

Green peppers, without the bitterness

corinthian
This side dish of green peppers owes its sweetness to a touch of maple syrup. It makes for an elegant side to any protein meal.
prep time
5 min
cooking time
15 min
servings
2
total time
20 min

Equipment

  • 1 knife

  • 1 sauce pot

Ingredients

  • 1 green bell pepper

  • 1 yellow bell pepper (you can sub for another green bell pepper)

  • 2 garlic cloves

  • 1 shallot

  • 2 tablespoons extra-virgin olive oil

  • 1 pinch of thyme leaves

  • 1 pinch of sea salt

  • 1 tablespoon maple syrup

  • Fresh parsley, to garnish

Instructions

1

Prep the peppers

Rinse well the peppers under cold running water. Pat them dry, eliminate the core and slice them into four. Remove all the remaining seeds and white membranes inside. Cut each quarter into thin slices. Peel the garlic, and halve each clove lengthwise. Peel the shallot and slice it thinly.
2

Cook

Add the olive oil to the sauce pot, add the garlic, the shallot, and the thyme leaves and heat to medium for ~1 minute, until their scent is released. Add the peppers, stir to coat with the oil, then season with salt and drizzle with maple syrup. Cover with a lid and continue to cook on medium-low for 15 minutes.
3

Serve

Your peppers should now be soft and soaking into a little bit of their juices. Remove from the heat, transfer to the serving plates, and garnish with fresh parsley. Don't forget to "fare la scarpetta"!
0
26
0
Share
You may also like
Sides

Pinzimonio

1 Mins read
Pinzimonio is more a ritual than a snack or an aperitif. When I was a child, I remember my dad making pinzimonio…
Main dishes

Linguine with grilled vegetables

25 min Cook
Linguine with grilled vegetables is one of those versatile dishes that you can use to finish up leftovers from another meal. Fun…
CondimentsIngredients

Harissa paste

20 min Cook
Harissa is a vibrant, spicy chili paste that originated in Tunisia but has become a staple across North Africa, from Morocco to…

Leave a Reply

Your email address will not be published. Required fields are marked *