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Peppers with Almonds

Peppers with Almonds


800 g of bell peppers

100 g of sweet almonds

50 g of raisins

20 g of sugar

Wine vinegar

Extra virgin olive oil



Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and

cook the peppers over low heat, 10 minutes. Drizzle with vinegar and add the drained raisins, the almonds, the sugar and a pinch of salt. Continue to cook, 20 minutes approximately. Serve very hot.