Side · Campania

Peperoni in Padella – Italian Sautéed Bell Peppers

Name: Peperoni in Padella – Italian Sautéed Bell Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large bell peppers (mixed red, yellow and orange), sliced into strips; 2 cloves garlic, lightly crushed; 3 tablespoons extra-virgin olive oil; 2 tablespoons salted capers, rinsed and drained; 80 g (3 oz) pitted black or Gaeta olives; 1 tablespoon fresh flat-leaf parsley, roughly chopped; Salt and freshly ground black pepper, to taste; 1 pinch dried oregano (optional)

Peperoni in Padella is a beloved staple of Southern Italian cucina povera — humble ingredients transformed into something gloriously colourful and flavourful. Sweet bell peppers slowly sautéed with garlic, briny capers and olives capture the very soul of the Mediterranean pantry. This is the kind of dish that fills the kitchen with an irresistible aroma and looks stunning on any table.

10Prep (min)

20Cook (min)

30Total (min)

4Serves

EasyDifficulty

Peperoni in Padella – Italian Sautéed Bell Peppers

Ingredients

4 large bell peppers (mixed red, yellow and orange), sliced into strips
2 cloves garlic, lightly crushed
3 tablespoons extra-virgin olive oil
2 tablespoons salted capers, rinsed and drained
80 g (3 oz) pitted black or Gaeta olives
1 tablespoon fresh flat-leaf parsley, roughly chopped
Salt and freshly ground black pepper, to taste
1 pinch dried oregano (optional)

Method

Wash and dry the bell peppers, remove the seeds and white ribs, then slice them lengthwise into strips about 1 cm (½ inch) wide.
Warm the extra-virgin olive oil in a large, wide skillet over medium heat. Add the crushed garlic cloves and let them gently sizzle for 1–2 minutes until golden and fragrant, then remove and discard them.
Add the bell pepper strips to the pan in a single layer. Season lightly with salt and a grind of black pepper, toss to coat in the oil.
Cook over medium heat, stirring occasionally, for 12–15 minutes until the peppers are tender and lightly caramelised at the edges but still hold their shape.
Add the rinsed capers and the olives. Stir gently and cook for a further 3–4 minutes so all the flavours meld together.
Taste and adjust seasoning. Scatter over the fresh parsley and a pinch of oregano if using.
Remove from the heat and serve warm or at room temperature — both are equally delicious.

Tips from the kitchen

💡 Use a mix of red, yellow and orange peppers for the best visual impact and a balance of sweetness — avoid green peppers here as they are more bitter and less sweet.

💡 Rinse salted capers thoroughly under cold running water to remove excess salt before adding them, so the dish does not become too salty.

💡 Peperoni in Padella actually improves as it sits — make it up to a day ahead and store covered in the fridge. Bring back to room temperature before serving, drizzled with a little fresh olive oil.

Frequently asked questions

Can I use jarred roasted peppers instead of fresh?

Fresh peppers are strongly preferred for this dish — they develop a light caramelisation as they cook that adds depth and texture. Jarred peppers are already soft and lack that pan-roasted quality, so the result will be noticeably different.

What can I serve Peperoni in Padella with?

This versatile side pairs beautifully with grilled meat, fish, or sausages. It is also wonderful served at room temperature as part of an antipasto spread, or spooned over crusty bread as a bruschetta topping.

Is this dish served hot or cold?

Both are traditional. Served warm straight from the pan it is a great side dish; at room temperature it becomes an excellent antipasto. It is rarely served piping hot, as resting allows the flavours to deepen.