Sunday, November 8, 2015

Pan Fried Bell Peppers with Tomatoes

Pan Fried Bell Peppers with Tomatoes 

Pan Fried Bell Peppers with Tomatoes, A quick and easy dish! Peppers can be found year round but the best time for this recipe is the summer time, that's when they are in season, fresh out of our garden and onto our plates. Fried peppers are a  personal and cherished favorite of mine only because it was taught to me by my grandmother. When I prepare this recipe, images of good times, fun times, relaxed and carefree summer days come to mind. The scent of  Pan Fried Bell Peppers in olive oil takes your culinary taste to another level. Back in the days when I lived with my paternal grandmother, I  would sit right beside her, in her outside fireplace, where she cooked on an open fire as she used olive wood and olive oil, I waited patiently for the first batch of fried peppers and to just start eating. The aroma that lingered in her outside fireplace, for a little while after she had finished the frying... mmmmm I could almost touch this memory! The tomatoes give the peppers a delightful succulent taste.

TIP: For the perfect fried peppers make sure your oil is quite hot and make sure you don't put one too many in the pan or they will not fry properly. They even taste better if have  fresh brick oven rustic bread.

Pan Fried Bell Peppers with Tomatoes

  • 2 pounds green bell peppers
  • 1 large tomato
  • Olive Oil 
  • salt 

Cut your peppers into pieces large enough to fit on a fork add salt and mix.
Cut your large tomato in small pieces and set aside for later use.
Add a bit more oil then just to cover the pan but not too much or your peppers will boil not fry.
In about 15 minutes of frying on high, they should start looking charred, 

Add your tomato allow to fry for about 5 minutes if more is needed allow them longer frying time.

That's it they are ready to serve as an appetizer or a side dish! 

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