Fried Peppers

Pan fried sweet peppers are a pretty common Italian dish and Bev and I both love them on a sandwich – With peppers growing in the garden, I can’t believe we haven’t had one all summer.  Thin walled, elongated frying peppers, such as Cubanelle, work best as they fry up quicker.  Here is a shot from the web.

We just seed and slice them such they will lay flat in the pan and fry them in a little olive oil on both sides until they are soft and lightly caramelized - I only seasoned these with salt & pepper and we had this for a late breakfast.  We used Cubanelle and Holy Mole (mild chile pepper), but I needed some red ones for color, like above.

While toppings such as balsamic vinegar, parmesan cheese, etc. can be added, we just use mayo on our sandwiches and cheese bread, in this case.

For the pepper lover in you, this is quick, easy, and delicious. 

A week later, for breakfast, I decided to kick it up a notch by cooking the peppers with a clove of garlic, laying them on a piece of cheddar cheese toast and topping with an egg - of course J

An excellent way to start the day.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/20- 10/27/14 meal dates