ITALIAN FRIED PEPPERS
Italian Fried Peppers, a fast, easy and tasty side dish. This pan-fried dish is the perfect compliment to any meat dish.
Provided by Rosemary Molloy
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRIED PEPPERS AND OLIVES
Steps:
- Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.
FRIED PEPPERS
Small fresh peppers, stuffed with cheese and coated with cornmeal, are fried for a spicy snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 6
Steps:
- Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside of peppers. (Use thin plastic gloves if you have sensitive skin.)
- Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.
- Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly. When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefully slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 2 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm.
FRIED PEPPER "WET" SANDWICH
Provided by Food Network
Time 1h5m
Number Of Ingredients 5
Steps:
- In a large, deep skillet set over moderate heat, heat the oil. Add the peppers and salt and pepper to taste, and fry, turning frequently, until the peppers are browned and soft. As the peppers soften, gently crush them into the oil with the back of a large spoon and continue to fry until they're very soft, 6 to 8 minutes. Transfer the peppers to a bowl and let them cool to room temperature. Season with additional salt and pepper and, if desired, drizzle with extra-virgin olive oil.
- Split the loaf in half lengthwise leaving one side hinged, and remove some of the inner crumb. Spoon the peppers with some of their liquid onto the Italian loaf and cut into 4 sandwiches.
STIR-FRY PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
- Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
- Add soy sauce, vinegar and pepper and cook another minute. Serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams
FRIED PEPPERS, ONIONS AND SAUSAGES
Provided by Gilda Lupes
Categories Onion Sauté Super Bowl Sausage Bell Pepper Bon Appétit Pittsburgh Pennsylvania
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium heat. Add peppers, onions, garlic and vinegar and sauté 10 minutes. Cover and cook until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook sausages in another heavy large skillet over medium-high heat until brown and cooked through, turning occasionally, about 15 minutes. Transfer to platter. Surround with peppers.
THE BEST DAMNED FRIED BANANA PEPPERS EVER
This recipe comes from my long time friend, Tracy. I really can not believe she shared it with me.....all this time, I thought she cast some magic spell over the frying pan to make them taste so good! Turns out it was just the saltine crackers! The mystery is over...... Do keep in mind, that this is NOT a "batter" recipe (if you love breading, you may want to try something else). The coating is light and crispy and you end up with more coverage on the 'interior' part of the pepper than the exterior. I think they are wonderful this way!
Provided by FolkDiva
Categories Peppers
Time 30m
Yield 10 small servings, 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat vegetable oil in frying pan over medium heat.
- In medium bowl, mix together equal parts corn meal and crushed saltines.
- Prepare another shallow bowl of buttermilk.
- Dip banana peppers in buttermilk.
- Coat with cornmeal/cracker mixture.
- Fry in veg oil over medium heat until golden brown.
- Drain/cool slightly on paper towels.
- Enjoy alone or with cocktail sauce!
Nutrition Facts : Calories 96.3, Fat 1.7, SaturatedFat 0.3, Cholesterol 1, Sodium 111, Carbohydrate 18, Fiber 2.7, Sugar 2.2, Protein 3.2
FRIED PEPPERS, ONIONS AND SAUSAGES
I don't think the generic pork sausages found in most North American supermarkets would be suitable for this recipe. Rather, go for European-style or artisanal (Bruce Aidell?) sausage. It'll make the dish.
Provided by evelynathens
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium heat.
- Add peppers, onion, garlic and vinegar and saute 10 minutes.
- Cover and cook until tender, about 5 minutes longer.
- Season to taste.
- Meanwhile, cook sausage in another large skillet over medium-high heat until brown and cooked through, turning occasionally, until skin is browned and lightly blistered, about 15 minutes.
- Transfer to platter; surround with pepper mixture.
- Serve with polenta.
Nutrition Facts : Calories 1578.2, Fat 134.7, SaturatedFat 42.1, Cholesterol 327.6, Sodium 2903.5, Carbohydrate 17.7, Fiber 5, Sugar 8.3, Protein 71.4
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