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Pan Fried Bell Peppers

Source: The Italian Gourmet
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
This very simple dish can be served either as a cold antipasto or as a hot or warm vegetable to accompany meat dishes It is common throughout southern Italy.
1/2 cup olive oil, for frying
4 lb large, sweet bell peppers
1 garlic clove, minced
3 tablespoons capers, drained
3 oz black olives (Gaeta), pitted
salt and ground chili pepper
1 sprig flat-leafed parsley, chopped
Pan Fried Bell Peppers Recipe at
Heat the olive oil in a skillet until very hot. Add the bell peppers and fry over moderate heat until soft but not colored. Reserve.

Drain most of the oil from the skillet and return it to the heat with the garlic, capers and olives. Mix well. Add the bell peppers and cook, stirring, for 5-6 minutes. Taste and season with salt, if required, and a pinch of chili pepper. Sprinkle with parsley just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italy on the Side
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 222
Sodium: 415mg
Fiber: 5g
Carbohydrates, Total: 31g
Protein: 4g
% Cal. from Fat: 45%
Fat. Total: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Michael, IL Reviewed: 04/12/2013
unique side dish
It's a side dish. It's a salad. whatever you call it--it's bright in color and flavor. nice with beef (and maybe fish too!)Refreshing and fun!
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