Crunchy Pickled Bell Peppers?

There is a sausage-tossed-with-pasta dish I've had a couple of times at an Italian restaurant, where the green bell peppers in it almost taste like they've been very quickly/lightly pickled- they simply don't have the normal flavor I'd associate with fresh sliced and sauteed bell peppers.

Looking around on the Internet, though, most of the recipes talk about a different kind of pickled pepper- one where the skin has been blistered and charred off and which are pretty soft.

I doubt it's traditional Italian fare, but either way, I'd love to recreate it at home, but I don't know much about pickling- any suggestions on how to pickle bell peppers with their skins on, so that retain their shape and a decent crunchy texture?

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