Sicilian-Style Caramelized Peppers


A slow sauté of sweet bell peppers and olive oil results in melt-in-your mouth caramelized peppers. The Italian-inspired addition of garlic, raisins, almonds, and vinegar adds complexity, perfectly accentuating and balancing the peppers' sweetness.

Delightful alongside roast pork or grilled chicken, perfect as a topping for bruschetta — and they're wonderful hot or cold. Enjoy!


2 large yellow peppers (halved, with stems, seeds and ribs discarded)
2 large Earthbound Farm Organic Red Peppers (halved, with stems, seeds and ribs discarded)
3 tablespoons olive oil
2 cloves Earthbound Farm Organic Garlic (large cloves, peeled and finely minced)
1/4 cup Earthbound Farm Organic Raisins
1/4 cup slivered almonds
1 teaspoon Sugar
1 1/2 tablespoons balsamic or golden balsamic vinegar
  Salt and freshly ground black pepper
2 tablespoons minced Italian parsley


Cut the peppers into uniformly sized strips, about 1/4 inch thick by 1-1/2 inches long. You should have a generous 4 cups total.

Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the peppers and cook, stirring occasionally, until the peppers are soft and tender and have begun to caramelize, 25 to 30 minutes.

Stir in the garlic, raisins, almonds, sugar and vinegar. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Season with salt and pepper to taste. Transfer to a platter or shallow bowl and sprinkle with the parsley.

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