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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8 Comments

susanm July 23, 2012
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.
 
healthierkitchen July 23, 2012
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.
 
healthierkitchen July 23, 2012
Here is the recipe:

http://www.coconutandlime.com/2010/02/cubanelle-black-bean-pork-chili.html
 
cookbookchick July 23, 2012
Luscious on an egg, pepper, and provolone sandwich made with good Italian bread!
 
dazeyduke July 22, 2012
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.
 
JanetFL July 22, 2012
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!
 
inpatskitchen July 22, 2012
If they're similar in taste to Cubanelles you coul try my favorite pepper salad:
http://www.food52.com/recipes/13553_simply_summer_roasted_pepper_salad
 
meganvt01 July 22, 2012
That looks so tasty! Thanks Pat!
 
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