Italian Caramelised Yellow Peppers with Capers

This is 3pp for the WHOLE amount,

2pp per portion if you divide the amount into 2 portions,

1pp per portion if you divide the amount into 3 or 4 portions


You will need : (For 3-4 Portions)

6 yellow peppers

1 teaspoon olive oil

1 tablespoon sugar

3 tablespoons capers

1 tablespoon seasoned rice wine vinegar

Artificial granular sweetener to taste


Heat the olive oil and sugar in a large frying pan. This is one recipe where the olive oil and the sugar can not be replaced by low-fat alternatives as they form a syrup that caramelises the peppers. Having established that, some extra Frylight oil can be used if necessary, when frying the peppers. Some artificial sweetener can also be added later in the cooking process when fine-tuning the flavours.

Cut the peppers into chunky strips and fry on a medium heat.

As the juices start to release from the peppers, give the occasional stir. Allow to cook slowly for 40-50 minutes.

Eventually, the peppers will take on a beautiful, caramelised hue. This is when to add the capers with a little of their pickling juice, the vinegar and some artificial sweetener to taste.

Turn the heat down, cover the pan with a lid, (even an ill-fitting one). Allow to steam and soften, cooking slowly and stirring occasionally, for another 20 minutes. Turn the heat off and allow to sit and start to cool down, until you are ready to serve it

I served mine on a bed of salad leaves with my poached, shredded chicken on top, but this is a robust dish and works well with hot or cold roast beef, pork or lamb, as a delicious relish/side dish.