0 from 3 votes
Italian Fried Peppers
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 250 kcal
Course:
Side Dish , Appetizer
Cuisine:
Italian
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!
Cup of Yum
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 Information
Calories
250kcal
(13%)
Carbohydrates
4.5g
(2%)
Protein
0.6g
(1%)
Fat
26.6g
(41%)
Saturated Fat
4.2g
(21%)
Sodium
195mg
(8%)
Potassium
112mg
(3%)
Fiber
0.8g
(3%)
Sugar
3g
(6%)
Calcium
5mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 4.5g | 2% |
| Protein | 0.6g | 1% |
| Fat | 26.6g | 41% |
| Saturated Fat | 4.2g | 21% |
| Sodium | 195mg | 8% |
| Potassium | 112mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 3g | 6% |
| Calcium | 5mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.