Fried Green Peppers


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It's impossible to make these peppers look as good as they taste, so you'll have to trust us when we describe them in a word: Heavenly!

3 tablespoons extra virgin olive oil
10 green bell peppers, seeded and sliced
1 eggplant, halved and sliced thin, skin on
2 medium russet potatoes, diced
1 jalapeno pepper, small dice
1 teaspoon red pepper flake
1 1/2 teaspoons salt
freshly ground pepper

In a large soup pot or electric skillet, heat the olive oil over medium heat. Add the green peppers, eggplant, potatoes, jalapeno, and red pepper flake.

Cover and allow the peppers to cook down, turning, and occasionally stirring until the peppers, eggplant, and potatoes are all fork tender.

Season with salt and freshly ground pepper to taste.

You can enjoy Fried Green Peppers in many ways; add them to red sauces, serve them as a side dish, or pile them on top of your favorite whole grain bread or crackers.

Refrigerate any leftovers for up to five days.