Sautéed Mini Bell Peppers
After recently browsing through my blog, I concluded that I don’t post about side dishes enough, which is a damn shame because sides are probably my favorite part of any meal. To date, I think I’ve only posted two side dish recipes, one being my caponata, and the other, a salty little minx of a Greek salad. Since it’s getting warmer out, I find myself craving lighter meals with brighter flavors, and so, I headed to the supermarket to pick up the ingredients for my sautéed mini bell peppers.
I really enjoy this recipe because it’s affordable and easy to make, but it’s also because of how healthy and packed with vitamins it is. Bell peppers are exceptionally high in vitamin C, which as we know, benefits your immune system. Some of the other vitamins and minerals in bell peppers comprise vitamin A, K1, E, folate, and potassium, among others. It’s another one of those superfoods that’s very versatile and should be included in everyone’s diet.
It’s wild how those mini bell peppers just tumbled themselves out of the strainer like that. Wild
Usually, I would start by sautéeing the anchovies in olive oil and then adding in the garlic, but I do things reverse for this recipe. Bell peppers take time to soften and so I need to be careful not to burn the garlic. As I’ve mentioned in plenty of other posts, I’m an anchovy fiend. They add instant complexity and umami to any dish you prepare them with, and I really like the way they taste with garlic or tomatoes. Cooking the anchovies until they fully dissolve removes the fishy flavor many people detest, so don’t be afraid to try something different and add them into your meal. If you’re still wary of using this ingredient, put in half the amount recommended.
My sautéed mini bell peppers recipe is straightforward and simple, with a concise list of ingredients. It takes around 25 minutes to make and there are not many steps involved in cooking it. When I’m feeling sluggish, effortless recipes such as this one are a real lifesaver at the end of a long, arduous day of work or running errands.
Make sure to turn your peppers in the skillet so they don’t burn
Once the peppers brown a bit and get tender, that means its time to dump in the garlic and anchovies
If you squint your eyes you can see a soft mist of salt hitting those pepps
I like to serve this dish hot or at room temperature with some crusty Italian bread, as an accompaniment to fresh mozzarella, goat cheese, and feta, or as a side to have with sausage, steak, or chicken. However, my favorite way to eat it is with cheese and bread. I can’t get enough sweet and salty combinations with food! If you have some pesto or aged balsamic vinegar, put it onto some warm oven-baked bread and plant the sautéed mini bell peppers on top. Slice some fresh mozzarella or spread on some goat cheese, close the sandwich, and enjoy. If you’re trying to eat more lean, I would grill some chicken or steak and make an arugula salad with shaved Parmigiana-Reggiano or Grana Padano, and serve the sautéed mini bell peppers as another side.
Those basil leaves really bring the photo together, eh?
Ingredients
1 lb of mini bell peppers
3-4 tomatoes from the can, puréed or mashed into a purée
5 or more basil leaves
4 garlic cloves, chopped
2 tablespoons of olive oil
Salt to taste
(optional): 2-4 anchovies
(optional): 1/4 teaspoon of red chili flakes
Cooking Instructions
Clean and chop the tops off the mini bell peppers, removing the seeds
Pour the olive oil into the heated pan and add in the optional red chili flakes. Sauté the mini bell peppers on medium heat for 10 minutes
Add in the garlic and the optional anchovies
After the anchovies dissolve, dump in the puréed tomatoes. If not using anchovies, wait until the garlic becomes aromatic and slightly goldens
Cover the skillet and adjust the heat to medium-low. Cook for 10 minutes, stirring occasionally
Add in the basil leaves and cook for 5 more minutes. Remove from heat and serve
