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What to do with "small italian frying peppers?"

My CSA has given me lots of what they call "small italian frying peppers" which I think are similar to a Cubanelle peppers. I haven't found a lot of inspiring recipes anywhere - any suggestions? Thanks!

asked by meganvt01 about 3 years ago
8 answers 11099 views
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added about 3 years ago

If they're similar in taste to Cubanelles you coul try my favorite pepper salad:
http://www.food52.com/recipes...

1f596ae9-f36c-4022-8b52-0c8583fd70b0--meg_b_f52
added about 3 years ago

That looks so tasty! Thanks Pat!

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added about 3 years ago

Hi, Megan! I saw your question earlier today and later ran into my Italian, pepper-loving neighbor. She said her favorite way to do these peppers is to simply toss them with olive oil and roast in a 400 degree oven for 20 to 30 minutes, depending on size. The skins will puff up and can be easily removed for seasoning with salt. Enjoy those peppers!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 3 years ago

I toss them in olive oil with salt and pepper and toss them on the grill until the skin blisters, turning a few times throughout. They are great served with grilled tomatoes and marinated flank steak that I use for soft tacos.

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added about 3 years ago

Luscious on an egg, pepper, and provolone sandwich made with good Italian bread!

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added about 3 years ago

the grill idea is a great one and they'd be delicious alongside grilled sausages and onions, kind of along the lines of NY street food. Coconut and Lime ( I don't think she has the recipe on this site but on her blog) has a terrific pork and cubanelle chili.

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added about 3 years ago

Here is the recipe:

http://www.coconutandlime...

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 3 years ago

i second the pepper + egg sandwich! probably my favorite sandwich ever.
here's how my mom does it: cook the sliced peppers low and slow till they caramelize, then scramble an egg. serve on super soft, lightly buttered fresh italian bread. i am so hungry describing this.