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!
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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.
http://www.coconutandlime.com/2010/02/cubanelle-black-bean-pork-chili.html
http://www.food52.com/recipes/13553_simply_summer_roasted_pepper_salad