Inspired by MarcellinaInCucina.com

Full share of Veggie Box sweet peppers (4 peppers)

¼ cup extra virgin olive oil

1 cup black olives

¼ cup capers

2 cloves garlic cloves

⅛ teaspoons ground black pepper

Pinch of salt

1 cup black olives 2 cloves garlic cloves

Wash and dry the peppers. Cut in half, remove the core, seeds and white ribs. Slice into long slices. Try to slice the peppers equally so that it all cooks at the same time.



Place a fry pan or skillet of about 11 inches (28 cm) over medium high heat. Add oil.



Fry sliced peppers in hot oil for 10-15 minutes stirring gently every now and then until the peppers begin to brown on the edges. The peppers need to FRY! Otherwise at a lower heat the peppers will sweat and the skins will come off



Don’t leave because they will stick and burn easily. Stir gently so as not to break the slices. This initial frying is the hardest part because you have to pay attention that the peppers don’t burn and the oil tends to spit.



Once the peppers have started to brown on the edges (around 10-15 minutes of frying), add the garlic, olives and capers. Don’t add salt yet because salt draws out moisture and again the peppers will sweat and stew instead of fry.



Continue to fry, stirring at medium high heat for another 2 or 3 minutes.



Reduce heat and cook over medium heat for another 5-10 minutes or until the peppers are cooked through. Regularly stir gently so as not to break up the peppers.



Taste and season with a little salt and ground black pepper to your taste.