While these fried peppers are great in a sandwich, side dish, they can be used on pizza in casseroles. .
These are also great topping steaks, chops, and burgers, perfect in many recipes using hotdogs, sausage and potatoes, and a great addition added to scrambled eggs.
Making a huge batch and freezing them is another option, they are delicious thawed and reheated and added to stews and so many other recipes
If your a fan of peppers these can be made in the air fryer, grilled, roasted, and of course fried in the classic original way.
Our favorite is made with fresh garlic and a good balsamic vinegar or white wine then tossed with fresh basil they're so easy and delicious.
Scroll down to my printable recipe card at the bottom and also read my tips first to make the perfect peppers.
Additions
- mushrooms
- onions sliced
- spinach or another green you prefer
- eggs scrambled
- pepperoni, or another cooked meat
- shredded cheese of any kind
Cooking Methods
- Baking: preheat oven to 400 degrees place on a parchment-lined baking pan, add olive oil or other fats like melted butter, oil toss with peppers with seasonings, add the garlic, vinegar, or wine, salt pepper to taste, and bake for 14 minutes stirring once in between or until browned
- Air Fried: preheat the air fryer to 350 degrees. Add the peppers to a heat-proof dish butter flavored oil sprayed dish (or use butter), spray peppers with cooking spray also, vinegar or wine, the seasoning you're going to use, garlic or use granulated garlic powder then air fry for 5 minutes stirring once in-between times add additional time if needed Note: if making a large batch add 1 minute at a time or until edges start to crisp up once the peppers are soft
- Grilled: Rub each pepper with olive oil. Oil spray the grates also. Preheat the grill to 400 degrees on high heat. Then place the peppers directly on the grill. Allow for the peppers to char for 5 to 7 minutes on each side or until the inside seems soft. My rule of thumb is when they are black and blistered they're done, Peel and enjoy!
Tips:
- wash peppers and remove seeds. Dry them off with paper towels or a clean tea towel.
- fats to use: olive oil, butter, bacon fat, or if on a plant-based diet use your favorite like avocado oil(you can even mix and match fats together)
- choose your favorite spices and herbs: garlic, salt, and pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, green onions, chives, shallots, or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on peppers, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oils hot before the peppers go in
- reduce the vinegar by letting it evaporate with the heat shut off leaving it on the burner
- choose any kinds of sweet or hot peppers you like
- use as a topping, side dish, or in recipes like omelets, meats, and seafood
- perfect plain, in sandwiches, for toppings on pizza, side dishes, or added to scrambled eggs
Additional Recipes We Love:
- Easy Chicken Marsala
- Boscaiola Pork Sauce
- Chicken Giovanni(photo shown below)
- Salisbury Steak
- Stovetop Steak Marsala
- Pork Lombardy
- Chicken Scallopini
- Baked Chicken with Mushrooms
- Italian Quiche
- Tuna Casserole with Mushrooms
Other Pepper Recipes
Stuffed Pepper Soup
Sausage and Pepper Sandwich
Sausage and Peppers Casserole with Pork Chops
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Peppers are a Delicious Italian Dish
If you were looking for and easy side dish, appetizer, or sandwich this Italian fried pepper recipe will be a great addition to your collection.
These are perfect for lunch, dinner, or just an appetizer on bruschetta seriously delicious no matter what you end up doing with them.
There are so many possibilities, and sauteed peppers and even a great addition to those breakfast-style Western eggs with peppers and onions.
Just remember hot, sweet, and any style you like can be used in our basic recipe.
Italian Sauteed Peppers
Yield: 6
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Delicious and easy Italian sauteed peppers great as a side dish, in sandwiches, fillings for pizza dough, toppings on meats and so much more!
Ingredients
- 2 pounds of peppers (small or medium-sized cubanelles
- 2 tablespoons of sliced garlic from large cloves
- 1/4 cup of extra virgin olive oil
- 5 to 6 fresh basil leaves
- 3 tablespoons of a good-grade balsamic vinegar (or white wine)
- salt, pepper, and cayenne pepper to taste
- Optional:
- Pecorino Romano grated cheese
- shredded mozzarella, provolone, or another cheese you prefer
- Utican Grind Red Pepper flakes
Instructions
- Rinse the pepper then remove the seeds using a small knife to cut off the top.
- In a large deep frying pan, add around 1/4 cup of oil, the sliced garlic, salt, and pepper to taste, and a pinch of cayenne pepper.
- Saute for around 3 minutes.
- Continue on high heat for around 2 more minutes then cover and reduce the heat to low. and cook them until they start to shrivel up around 10 to 15 minutes (depending on the size) or until very tender.
- Add some fresh basil and balsamic vinegar and let this reduce and evaporate stirring to coat.
- Serve them in hard-crusted Italian bread and shaving of sharp provolone of Pecorino Romano shaved cheese. cheese, shredded melted mozzarella, provolone, or another cheese you prefer, and/or a shake of Utica New, York Grind Red Pepper flakes
Notes
Tips:
- wash peppers and remove seeds. Dry them off with paper towels or a clean tea towel.
- fats to use: olive oil, butter, bacon fat, or if on a plant-based diet use your favorite like avocado oil(you can even mix and match fats together)
- choose your favorite spices and herbs: garlic, salt, and pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, green onions, chives, shallots, or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on peppers, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oils hot before the peppers go in
- reduce the vinegar by letting it evaporate with heat shut off leaving it on the burner
- choose any kinds of sweet or hot peppers you like
- use as a topping, side dish, or in recipes like omelets, meats, and seafood
- perfect plain, in sandwiches, for toppings on pizza, side dishes, or added to scrambled eggs
Cooking Methods
- Baking: preheat the oven to 400 degrees place on a parchment-lined baking pan, add olive oil or other fats like melted butter, oil toss with peppers with seasonings, add the garlic, vinegar or wine, salt pepper to taste, and bake for 14 minutes stirring once in between or until browned
- Air Fried: preheat the air fryer to 350 degrees. Add the peppers to a heat-proof dish butter flavored oil sprayed dish ( or use butter), spray peppers with cooking spray also, vinegar or wine, the seasoning you're going to use, garlic or use granulated garlic powder then air fry for 5 minutes stirring once in-between times add additional time if needed Note: if making a large batch add 1 minute at a time or until edges start to crisp up once the peppers are soft.
- Grilled: Rub each pepper with olive oil. Oil spray the grates also. Preheat the grill to 400 degrees on high heat. Then place the peppers directly on the grill. Allow for the peppers to char for 5 to 7 minutes on each side or until the inside seems soft. My rule of thumb is when they are black and blistered they're done, Peel and enjoy!
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Try Some Other Great Italian American Ideas:
Antipasto Salad Submarine
Garlic Parmesan Burgers
Superbowl Recipes
Disclosure: This recipe was originally shared in 2017. It was edited and re-published in 2022.
