NONNA’S SWEET & SOUR BELL PEPPERS (PEPERONI IN AGRODOLCE)

Peperoni in Agrodolce is a traditional Italian dish combining the vibrant flavors of sweet bell peppers with a tangy sweet-and-sour glaze.

This classic recipe is a staple in Italian kitchens, often served as an appetizer, side dish, or even a topping for bruschetta.

It’s a dish that highlights the simplicity and boldness of Italian cuisine, prepared with just a handful of ingredients.

Why Nonna Suggests This Recipe

1. Burst of Flavor: Nonna loves how the sweet and tangy flavors elevate the natural sweetness of the peppers.
2. Versatile Dish: Perfect as a side dish, antipasto, or even part of a salad.
3. Minimal Ingredients, Maximum Impact: This recipe embodies the Italian philosophy of letting quality ingredients shine.
4. Easy to Prepare: A quick dish that’s both elegant and rustic, suitable for any occasion.
5. Traditional Roots: A recipe passed down through generations, connecting the past to the present.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 4 large bell peppers (red, yellow, or orange), seeded and sliced into strips
• 3 tbsp extra virgin olive oil
• 2 tbsp granulated sugar
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)

Step-by-Step Method

1. Prepare the Peppers:

1. Wash the bell peppers and remove the seeds and membranes. Slice them into even strips about ½ inch wide.

2. Cook the Peppers:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1–2 minutes until fragrant (do not let it brown).
3. Add the sliced peppers and cook for 10–12 minutes, stirring occasionally, until they soften slightly but still retain some texture.

3. Add the Sweet and Sour Glaze:

1. Sprinkle the sugar over the peppers and stir well to coat.
2. Pour in the red wine vinegar and stir again, allowing the vinegar to evaporate slightly.
3. Reduce the heat to low and let the peppers cook for an additional 5–7 minutes, stirring occasionally, until the glaze thickens and coats the peppers.

4. Season and Serve:

1. Season with salt to taste.
2. Transfer to a serving dish and garnish with fresh parsley if desired.
3. Serve warm, at room temperature, or chilled, depending on your preference.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Choose Fresh Peppers: Opt for firm, brightly colored bell peppers for the best flavor and texture.
2. Adjust the Sweetness: Add or reduce the sugar to suit your taste; Nonna likes it balanced but not overly sweet.
3. Make Ahead: Peperoni in Agrodolce tastes even better the next day as the flavors meld.
4. Pairings: Serve with crusty bread, grilled meats, or as a topping for bruschetta or pasta.
5. Vinegar Options: Red wine vinegar is traditional, but white wine vinegar or apple cider vinegar can be used for a milder flavor.

Sweet & Sour Black Peppers

Peperoni in Agrodolce is a traditional Italian dish combining the vibrant flavors of sweet bell peppers with a tangy sweet-and-sour glaze. This classic recipe is a staple in Italian kitchens, often served as an appetizer, side dish, or even a topping for bruschetta. It’s a dish that highlights the simplicity and boldness of Italian cuisine, prepared with just a handful of ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Notes

Ingredients

• 4 large bell peppers (red, yellow, or orange), seeded and sliced into strips
• 3 tbsp extra virgin olive oil
• 2 tbsp granulated sugar
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)

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Step-by-Step Method

1. Prepare the Peppers:

1. Wash the bell peppers and remove the seeds and membranes. Slice them into even strips about ½ inch wide.

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2. Cook the Peppers:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1–2 minutes until fragrant (do not let it brown).
3. Add the sliced peppers and cook for 10–12 minutes, stirring occasionally, until they soften slightly but still retain some texture.

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3. Add the Sweet and Sour Glaze:

1. Sprinkle the sugar over the peppers and stir well to coat.
2. Pour in the red wine vinegar and stir again, allowing the vinegar to evaporate slightly.
3. Reduce the heat to low and let the peppers cook for an additional 5–7 minutes, stirring occasionally, until the glaze thickens and coats the peppers.

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4. Season and Serve:

1. Season with salt to taste.
2. Transfer to a serving dish and garnish with fresh parsley if desired.
3. Serve warm, at room temperature, or chilled, depending on your preference.

Keyword peppers, sweet and sour bell peppers,