Pan-fried peppers with Tropea onions

If you are looking for a good summer side dish to accompany meat dishes as well as cheese, pan-fried peppers with Tropea onions is what you are looking for. During the hot season, when peppers and onions are in season, the dish is at its best, with intense aromas and flavours. A recipe you can prepare without too much difficulty. Among the ingredients (the amounts given are for four people) we like to add Calabrian black olives and, if you like, a few capers, which will give an extra touch of flavour to this delicious vegetarian side dish.

The ingredients for making pan-fried peppers with Tropea onions

  • 1 kg peppers (mixed yellow, green and red)
  • 2 small Tropea onions
  • 30ml extra virgin olive oil
  • Black olives to taste
  • Calabrian chilli pepper to taste
  • Salt and pepper to taste

How to prepare pan-fried peppers with Tropea onions

Wash the peppers by removing the stalks, then cut them in half and remove the white filaments and seeds. Slice them into strips and place them in a bowl. Peel the Tropea onions and cut them into thin slices.

Place a couple of tablespoons of extra virgin olive oil in a large frying pan, heat up the oil, then plunge in the sliced onions and cook for 2-3 minutes, taking care to stir to ensure even cooking.

We add peppers to the pan and continue cooking for a few minutes, add a few ladles of hot water (vegetable stock is better if possible) and continue cooking until the liquids are completely absorbed.

Season with pepper and salt, add a few chunks of Calabrian chilli pepper and a few black olives, mix everything together and leave to gain flavour before turning off the heat.

The exquisite pan-fried peppers with Tropea onions are ready to be enjoyed hot, or left to cool and served at room temperature.