Fried Peppers

This is a spectacular dish when you use a variety of different colored peppers.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 lb. long, slender green or red peppers (sweet or hot), rinsed and dried
  • ¼ cup extra-virgin olive oil
  • 1 tsp. salt
  • 1 Tbsp. red or white wine vinegar


  • Poke the peppers with a fork a few times all over. Heat the oil in a large skillet over medium-high heat. Fry the peppers (in batches) for 3–4 minutes per side until the skins are lightly golden.
  • Transfer the peppers to a tray lined with paper towels and season them with salt. Serve on a plate with a drizzle of the remaining oil and the vinegar. Serve warm or at room temperature.