HOW TO FRY GREEN PEPPERS RECIPES

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ITALIAN FRYING PEPPERS - 3 DELICIOUS WAYS TO COOK ...



Italian Frying Peppers - 3 Delicious Ways To Cook ... image

This recipe of Italian Frying Peppers makes for a delicious veggie side dish or a pasta sauce for the next day.

Provided by Italian Recipe Book

Categories     Appetizer    Side Dish

Yield 4

Number Of Ingredients 7

1.5 lb Italian frying peppers (, approx 700 g)
2 garlic cloves
5-10 fresh basil leaves
Extra virgin olive oil
Vinegar to taste
Salt (, pepper to taste)
Anchovies ((optional))

Steps:

  • Start by rinsing peppers under cold water.
  • If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
  • In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
  • Add Italian frying peppers (whole or previously deseeded).
  • Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
  • Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
  • Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
  • Serve with freshly ground black pepper or top them with crumbled feta cheese.

HOW TO PREPARE GREEN PEPPERS RECIPE | MYRECIPES



How To Prepare Green Peppers Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 4

6 medium-size green peppers
¼ cup butter or margarine
1 teaspoon salt
¼ teaspoon pepper

Steps:

  • To Clean: Cut off tops of green peppers; discard tops. Remove stem, white membrane, and all seeds, as the seeds can be as hot as those of chile peppers. Wash and cut as directed in recipe.
  • To Parboil: Place whole peppers in a saucepan of boiling salted water; cook 5 minutes. Invert on rack to drain.
  • To Smother: Cut green peppers into 1-inch strips. Melt butter in a large skillet over low heat; add peppers, salt, and pepper. Cover and cook 15 minutes or until tender, turning once. Serve immediately.
  • Other Cooking Methods: Deep-fry; stuff and bake.
  • Serving Suggestions: Green peppers may be served with: Butter Sauce, Cheese Sauce, Dill Sauce, Fresh Tomato Sauce, Lemon-Butter Sauce, or any sour cream sauce. Peppers may also be sliced or chopped and served raw in salads.

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