Equipment
Ingredients
Main Ingredients
- 600 g bell peppers, sliced into 6mm strips
- 15 ml olive oil
- 2 garlic, minced
- 40 g raisins
- 30 ml balsamic vinegar
Pantry Staples
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Core and slice the bell peppers into thin strips. Peel and mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, tossing to coat them in the oil. Cook undisturbed for a minute at a time to allow the edges to blister slightly, then stir. Continue this process until the peppers are significantly softened.
Reduce the heat to medium-low. Add the minced garlic and raisins to the skillet. Season with kosher salt and black pepper if using. Cook while stirring continuously to prevent the garlic from burning.
Pour the balsamic vinegar into the skillet. Toss the peppers constantly as the liquid bubbles and evaporates, creating a sticky, sweet glaze that coats the vegetables evenly.
Transfer the sauteed peppers to a serving dish. Allow the dish to rest briefly before serving, as the flavors become more pronounced as the temperature drops slightly.
Chef's Notes
- Soaking the raisins in warm water for 10 minutes prior to cooking will help them plump up beautifully, though the moisture from the cooking peppers usually suffices.
- Green bell peppers can be used, but they contain less natural sugar and will yield a more bitter, herbaceous profile compared to the sweetness of red, yellow, or orange varieties.
- If you have fresh herbs on hand, a small handful of torn fresh basil or parsley stirred in right before serving elevates the freshness of this simple dish.
- This dish is arguably better the next day. Preparing it 24 hours in advance allows the agrodolce flavors to fully penetrate the pepper skins.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will continue to meld and deepen over time.
Freezer: 1 month — Peppers will lose their structural integrity and become very soft upon thawing. Best used in sauces or purees if frozen.
Reheating: Warm gently in a skillet over medium-low heat or serve at room temperature.
