Italian Sweet and Sour Peppers

This Italian Family
by This Italian Family
2 portions
1 hr 15 min

One of my passions each summer is to look after my vegetable patch, and July for us is peppers season. They all seem to be ready at the same time and I end up with loads of peppers to use up quickly. This opens up so many recipe possibilities, from jarred peppers (recipe for that coming soon) to these sweet and sour peppers that are a firm favourite of mine. It's the classic way my mum used to cook peppers for us and although it's a bit long, I always continued the tradition as I love them so much and so does my daughter who devours them whenever I make them.

Italian Sweet and Sour Peppers
Recipe details
  • 2  portions
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

  • 4 peppers, halvened and seeds removed
  • 1 tsp vegetable bouillon 
  • 2 tbsp sugar
  • 3 tbsp cider apple vinegar
Instructions

Roast the peppers for 15 minutes at 356F, with the skin side up until charred. Let them cool down a bit and then peel them. 
Slice each half into 4 and put in a deep pan with some oil and vegetable bouillon and cook them for 10 minutes in there over medium-high heat mixing often.
Add the sugar and vinegar (always add the sugar before the vinegar) and leave to cook for a few minutes until the sugar has dissolved completely and the vinegar reduced.
Adjust the salt if needed and serve.
They keep well in an airtight container for up to 5 days and can be eaten hot or cold
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