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Italian fried peppers featured image.
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5 from 1 vote

Italian Fried Peppers

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 6
Author: James Delmage and Tara

Ingredients

  • 3 pounds Italian frying peppers, cubanelles, or long sweet peppers
  • 1/2 cup peanut oil or avocado, vegetable, etc
  • 1/4 cup extra virgin olive oil
  • flaky sea salt to taste

Instructions

  • Heat a large pan to a touch higher than medium heat with the peanut oil.
  • Working in batches, fry the peppers until well charred and limp (about 15-20 minutes per batch). Place all of the peppers onto a large platter.
  • Drizzle the peppers with extra virgin olive oil and sprinkle salt to taste. Enjoy!

Notes

  • Any long thin-skin peppers work great for this dish.  Italian frying peppers are often labeled as cubanelle, but Hungarian wax peppers or long sweet peppers can also be used.  Even long-hots can be used, but they will be very spicy!
  • The inside of the peppers (the seeds can be eaten) or the top can be pierced with your fingers and the stem and seeds can be removed.
  • Leftovers can be saved for up to 5 days in the fridge and the peppers can be heated up or eaten cold.

Nutrition

Calories: 250kcal | Carbohydrates: 4.5g | Protein: 0.6g | Fat: 26.6g | Saturated Fat: 4.2g | Sodium: 195mg | Potassium: 112mg | Fiber: 0.8g | Sugar: 3g | Calcium: 5mg