At the market, I saw these peppers and I fell in love with them. They are beautiful and it seems that they are more delicate than traditional peppers. Honestly, I have no problems with traditional peppers but some friends do. So why not try. Honestly, the satisfaction was great.

2 red Palermo peppers

3 stalks of celery

1 clove of garlic

2 tbsp. of extra virgin olive oil

120g / = 1 cup of cooked beans You can use canned beans but home-cooked dry beans are always better.

300 g = 1 and a half cups of short pasta (penne, penne, rigatoni)

2 tablespoons of cream, ricotta , yogurt or vegan ricotta

2 tablespoons of grated Parmesan cheese or vegan cheese

2 tablespoons of chopped fresh parsley

Salt and pepper


Cut the peppers into slices and the celery into 1 cm cubes, after having been properly washed.

Peel and finely chop the garlic.

Fry the pepper and celery over medium heat in a large skillet for a few minutes until the pepper softens. Add a little salt and pepper.

Add the garlic, then set the vegetables aside until you consume them, hot.

Drain the beans.

Cook the pasta according to the instructions on the package, drain it, and immediately return it to the pan, over low heat.

Mix with the cream/ricotta/yogurt /vegan ricotta and 2 tbs.of Parmesan/vegan cheese.

Continue to mix and finally add the beans and vegetables.

Add the parsley and more grated cheese. Add a little salt, ground black pepper if necessary.

Serve and enjoy the flavor of these special peppers.