Sweet & Sour Peppers With Raisins & Capers {Peperonata Agrodolce}


This pepper dish is very easy to prepare and has a unique sweet and sour flavor. I enjoy eating these peppers with a slice of soft cheese and crusty bread for lunch, or I also like to serve them with grilled or roated pork or chicken. You can use any colored bell peppers you like, but I would stay away from green ones. Once the dish is assembled, you can adjust seasonings, and increase the flavor by adding extra vinegar or honey. 

Yesterday I decided to cook up some of the gorgeous peppers that we bought the day before at our local market and wanting to do something different than I usually do, I decided to prepare them Sicilian style with a sweet and sour flavor. In Sicily, raisins and currants are widely used in many savory dishes, and although I initially wasn’t too sure about adding sweet dried fruit to my savory recipes when I first delved into Sicilian cuisine, I have learned to love the combination. This dish is great warm or at room temperature, and leftovers keep well in the refrigerator for a couple of days.


Buon Appetito!
Deborah Mele 

Sweet & Sour Peppers With Raisins & Capers {Peperonata Agrodolce}

Sweet & Sour Peppers With Raisins & Capers {Peperonata Agrodolce}

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

The sweet and sour flavors in this dish work so well with sweet bell peppers.


  • 2 Large Red Bell Peppers, Cored, Seeded & Cut Into 2-inch Chunks
  • 2 Large Yellow Peppers, Cored, Seeded & Cut Into 2-inch Chunks
  • 5 Tablespoons Olive Oil
  • 1 Medium Red Onion, Peeled & Thinly Sliced
  • 2 Cloves Garlic, Peeled & Thinly Sliced
  • 1/3 Cup Pine Nuts
  • 1/3 Cup Raisins
  • 1/4 Cup Salted Capers, Rinsed
  • 1/3 Cup Red Wine Vinegar
  • 3-4 Tablespoons Honey
  • Pinch Of Red Chili Flakes
  • 6 Fresh Mint Leaves, Chopped
  • Salt & Pepper To Taste


  1. Heat the oil in a large frying pan over medium heat until lightly smoking.
  2. Add the peppers and onions, and stirring often, cook for about 10 to 12 minutes, or until the peppers have softened.
  3. Add the garlic and cook another minute or two until fragrant.
  4. Add the pine nuts, raisins, and capers, and cook for 2 to 3 minutes, stirring constantly.
  5. Season with salt and pepper along with the red chili flakes.
  6. Add the vinegar and honey, and continue to stir, cooking over high heat until the liquid has thickened, about 7 or 8 minutes.
  7. Stir in the mint and serve warm or at room temperature.
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 240Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 92mgCarbohydrates: 23gFiber: 3gSugar: 14gProtein: 3g

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