Blistered Italian Peppers
We love these bright green, slightly sweet, Cubanelle peppers. They were served often in our household sitting in a bowl drizzled with olive oil, salt and pepper. These peppers are an Italian staple and also the main ingredient in Sofrito. Who knew?
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Equipment
- 1 Frying Pan with a Lid The lid is essential
- 1 Long pair of tongs
Ingredients
- 4 Peppers Cubanelle
- 1 Tbsp Olive Oil
- 1 Tbsp Vegetable Oil
- Salt and Pepper to Taste
Instructions
- Wash the peppers and dry them well
- Pour both oils into the frying pan on med high heat
- Test with a dab of water to ensure the oil has come up to temp it will sizzle when ready
- Place the peppers in the frying pan
- Cover the peppers (covering them is an important step as they blister they will pop and splatter the hot oil) They make lots of noise during this process.
- Lower the heat to medium once the peppers are in the pan and covered
- Let them pop and sear. after approximately 8-10 minutes, carefully remove the lid facing it away from you but close to the pan to protect you from splattering oil. Quickly flip the peppers over and replace the lid. They should look blistered. If not give them a few more minutes or check your heat to make sure it is not too low.
- Repeat the above step approximately at the 20 minute mark (The timing really depends on the size of your peppers)
- If they are blistered all over you can lower the heat and cover for 5-10 minutes more or until the pepper appears limp.
- Once the peppers are blistered and limp remove to a serving plate or bowl.
- If you are serving as a side simple add the salt and pepper
Video
Nutrition
Calories: 152kcalCarbohydrates: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 373mgPotassium: 0.1mgFiber: 4gSugar: 4gVitamin C: 13mgCalcium: 0.1mgIron: 0.04mg
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So flavorful but not hot!