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Fried peppers with olives

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Ingredients for 2 servings:

  • 200 g pepper (fried pepperoni)
  • 50 g olives, black, pitted
  • 100 g vine tomatoes, small
  • 1 tsp coconut oil
  • 1 tsp olive oil
  • n. B. Salt, coarse
  • n. B. Balsamic vinegar, dark

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Quarter the tomatoes. Heat the oil in a heavy pan and fry the peppers over medium heat for about 10 minutes. Add the olives and tomatoes and toss to coat. Deglaze with balsamic vinegar and sprinkle with salt. Pairs well with BBQ.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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