Fried Peppers Recipes

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.

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.

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.

Steps:

• Rinse peppers and tap off most of the water.
• Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
• Transfer to a serving plate and drizzle any olive oil from the pan over top.

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!

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.

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.

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.