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Peppers in the Pan

—

22 January 2019 BY Julie Biuso
SERVES: 4

Peppers in the Pan

I love peppers cooked in olive oil – it takes me right back to Italy. Try these with other vegetables for an all-vegetable meal (baked zucchini or eggplant, creamy potatoes, spicy lentils, etc,) or with roast chicken, or pork or veal snitzel.

Ingredients
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3 peppers (capsicum/bell peppers), red, yellow, orange 3 Tbsp olive oil Grated zest ½ lemon Few pinches flaky sea salt Freshly ground black pepper to taste 2 medium tomatoes, diced 1 small dried hot chilli, crumpled, or a few pinches chilli flakes, optional 1 Tbsp sherry vinegar ½ cup small basil leaves

Method
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1 Halve peppers, remove cores and seeds and cut peppers into thick chunks. Heat oil in a medium-large frying pan (skillet) over gentle heat. Cook 5-7 minutes until sizzling and starting to soften. Add lemon zest, salt, pepper, tomatoes and chilli, if using.

2 Cover pan with a lid and cook gently for 10 minutes, until peppers are nicely tender. Stir in sherry vinegar and basil.

Recipe Notes

Sherry vinegar gives nice woody notes and a sharp bite to balance the sweetness of the peppers. If you don’t have any, use a good red wine vinegar.Peppers in the Pan 1

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Comments

  1. Rex Gallagher says

    January 23, 2019 at 4:25 am

    WE get beautiful coloured bell peppers all year round here in our supermarkets in New Hampshire, USA! I use them in a lot of dishes, often just simply sliced as a side to colour up a main dish, and add extra vitamins and eye appeal. I fry them up, but you have provided me with an incentive to up my game, and do them your way described here.!

    Reply
    • Julie Biuso says

      January 23, 2019 at 8:37 pm

      That’s great Rex. We love to inspire people to keep on cooking and trying new things.

      Reply
  2. Barb Jones says

    March 31, 2019 at 5:11 am

    So delish with lamb chops and fried potatoes (easy Saturday night dinner ) for the family .

    Reply
    • Julie Biuso says

      March 31, 2019 at 8:42 pm

      Thanks Barb, nice and colourful too. Hopefully, you are getting peppers at a decent price – or even from your garden.

      Reply
  3. Adele says

    January 28, 2020 at 5:35 am

    Absolutely, fantastically delicious! A winner now in the family repertoire forever.

    Reply
    • Julie Biuso says

      January 29, 2020 at 9:37 am

      That’s great Adele. The colour and smell always makes me happy.

      Reply
    • Julie Biuso says

      January 29, 2020 at 9:38 am

      Thanks Adele!

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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