Slow-cooked peppers

Slow-cooked peppers


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About this recipe: Cooking these peppers on low heat for 4-5 hours brings out their natural sweetness. Serve as a side dish or use in anything you fancy, such as salads, pizza, crostini or tossed with pasta.


Serves: 6 

  • 1kg coloured peppers, seeded and cut into thin strips
  • 2 1/2 tablespoons olive oil

Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

  1. Heat the olive oil in a large frying pan over medium heat. Reduce the heat to very low and add the peppers.
  2. Cover and cook for 4-5 hours, stirring halfway through, if needed. Keep a watchful eye on the heat, the peppers should not brown, but should be very slowly cooked.
  3. Serve immediately as a side dish or refrigerate and serve cold.

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