Sweet and sour peppers

This recipe for sweet and sour peppers is really quick and easy and allows you to produce a tasty side dish at short notice that everyone will really enjoy. These peppers are suitable all year round because they are great served both hot and cold. Although the recipe is simple, you need to take care over one or two things: don’t have the heat too high nor too low during cooking, to avoid the risk of either steaming or conversely burning the peppers. And don’t cover the peppers otherwise they will become mushy and the skin will come off. Finally, keep a well-proportioned balance between the sugar and vinegar in order to obtain a pleasant sweet-sour taste, neither too sweet nor too strong.


  • bell peppers 3 mixed red and yellow peppers
  • extra virgin olive oil A dash of extra virgin olive oil
  • garlic 1 clove
  • salt
  • white wine vinegar 3 tablespoons of white wine vinegar
  • sugar A teaspoon of sugar
30 minutes Total time
20 minutes Active time
Serves 2 persons
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Wash and dry the peppers, remove the seeds and cut into large flakes. In a saucepan, heat a little oil and add a clove of garlic. When the garlic is browned, add the peppers and cook over a medium heat for about twenty minutes. Adjust the salt, then add the vinegar and sugar and raise the heat. Wait a few moments for the sugar to melt and the vinegar to reduce, then remove from the heat and serve.

If you don’t want to add vinegar and sugar directly to the peppers, you can mix them separately in a glass.
The sweet-and-sour taste is widespread in both oriental and Western cuisine. In the East, we think of the sweet and sour sauces of Chinese cuisine. In the West, we find the famous American barbecue sauce. Even in Italy the sweet-and-sour taste is pleasing, though not one of the fundamental flavours of Mediterranean cuisine.

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