You’re about to discover a world of flavor with frying peppers! Whether you’re craving quick weeknight dinners, seasonal summer favorites, or simply some delicious comfort food, these 32 recipes are packed with inspiration. Get ready to transform this versatile veggie into mouthwatering meals that will have everyone asking for seconds. Let’s dive in and find your next kitchen masterpiece!
Spicy Sautéed Bell Peppers with Garlic
Bored of the same old side dishes? This spicy sautéed bell peppers with garlic is a vibrant, flavor-packed upgrade that comes together in minutes. You’ll love the sweet, smoky peppers with that punch of garlic and heat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large bell peppers (1 red, 1 yellow, 1 orange), sliced into 1/4-inch strips
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp red pepper flakes
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced bell peppers to the hot oil and cook, stirring occasionally, for 8-10 minutes until they begin to soften and develop light char marks.
3. Reduce the heat to medium and add the 4 cloves minced garlic and 1 tsp red pepper flakes to the skillet. (Tip: Adding garlic later prevents it from burning and turning bitter.)
4. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant but not browned.
5. Season the mixture with 1/2 tsp kosher salt and 1/4 tsp black pepper, stirring to combine evenly. (Tip: Seasoning at this stage helps the flavors adhere to the peppers.)
6. Continue cooking for another 2-3 minutes until the peppers are tender-crisp. (Tip: For softer peppers, cover the skillet for the last minute of cooking.)
7. Remove the skillet from the heat and transfer the peppers to a serving dish.
Perfectly tender-crisp with a smoky sweetness, these peppers get a lively kick from the garlic and red pepper flakes. Serve them warm over grilled chicken, toss into pasta, or pile them onto crusty bread for a quick bruschetta.
Mediterranean Stuffed Frying Peppers
Zesty and vibrant, these Mediterranean stuffed frying peppers are the perfect weeknight dinner that feels fancy without the fuss. You’ll love how the savory filling pairs with the sweet peppers, and they come together in about an hour. Let’s get cooking!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 8 frying peppers
– 1 lb ground lamb
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the frying peppers and remove the seeds and membranes.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat.
4. Add the ground lamb and cook for 5-7 minutes, breaking it up with a spoon until browned.
5. Stir in the cooked quinoa, feta cheese, parsley, oregano, salt, and black pepper until well combined.
6. Tip: Let the filling cool slightly before stuffing to prevent the peppers from becoming soggy.
7. Stuff each pepper generously with the lamb mixture.
8. Place the stuffed peppers upright in a baking dish.
9. Drizzle the remaining 1 tbsp olive oil over the peppers.
10. Pour 1/4 cup water into the bottom of the baking dish.
11. Tip: The water creates steam to help cook the peppers evenly without drying out.
12. Cover the dish tightly with aluminum foil.
13. Bake for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred at the edges.
15. Tip: For extra browning, broil for 2-3 minutes at the end, watching closely to prevent burning.
16. Let the peppers rest for 5 minutes before serving.
Fragrant and satisfying, these peppers offer a tender bite with a savory, herby filling that’s perfectly balanced. Serve them over a bed of couscous or with a simple Greek salad for a complete meal that’s sure to impress.
Crispy Fried Sweet Banana Peppers
Sometimes you just need a snack that’s crispy, a little sweet, and totally addictive. These fried banana peppers are exactly that—they’re quick to make and perfect for game day or a fun appetizer. You’ll love the crunch and the hint of heat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 8 fresh sweet banana peppers
– 1 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– 2 cups vegetable oil
– 1/2 cup ranch dressing
Instructions
1. Rinse 8 fresh sweet banana peppers under cold water and pat them completely dry with paper towels.
2. Slice each pepper into 1/2-inch rings, discarding the stems and seeds.
3. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Pour 1 cup buttermilk into a separate shallow bowl.
5. Dip each pepper ring first into the buttermilk, letting excess drip off, then coat it thoroughly in the flour mixture. Tip: Shake off any extra flour for a lighter, crispier coating.
6. Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 375°F on a deep-fry thermometer.
7. Carefully add a few coated pepper rings to the hot oil without overcrowding. Fry for 2-3 minutes, flipping once halfway, until golden brown and crispy. Tip: Maintain the oil temperature around 375°F to prevent greasiness.
8. Remove the fried peppers with a slotted spoon and drain on a paper towel-lined plate. Tip: Sprinkle with a pinch of salt immediately after frying for extra flavor.
9. Repeat with the remaining pepper rings, allowing the oil to return to 375°F between batches.
10. Serve the crispy fried peppers warm with 1/2 cup ranch dressing for dipping.
These peppers come out with a satisfying crunch and a mild, sweet heat that pairs perfectly with the cool ranch. Try stacking them on sliders or crumbling them over a salad for a fun twist—they’re so good, you might just skip the main course.
Italian-Style Pepper and Sausage Skillet
A busy weeknight calls for something hearty and hassle-free, and this Italian-Style Pepper and Sausage Skillet is exactly that. You get savory sausage, sweet peppers, and melty cheese all in one pan, ready in under an hour. It’s the kind of cozy meal that feels like a hug from your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 2 bell peppers (1 red, 1 green), sliced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh basil, chopped
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb Italian sausage, breaking it into small pieces with a spatula, and cook for 5-7 minutes until browned and no longer pink.
3. Transfer the cooked sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
4. Add 1 diced yellow onion to the skillet and cook for 3-4 minutes until softened and translucent.
5. Add 2 sliced bell peppers and cook for 5-6 minutes until they start to soften and develop slight char marks.
6. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
7. Pour in 1 can of undrained diced tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes, then return the cooked sausage to the skillet.
8. Reduce heat to medium-low, cover, and simmer for 10 minutes to allow flavors to meld, stirring occasionally.
9. Uncover and season with salt and black pepper to taste, then sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
10. Cover the skillet again and cook for 3-4 minutes until the cheese is fully melted and bubbly.
11. Remove from heat and garnish with 2 tbsp chopped fresh basil before serving.
Grab a fork and dig into this skillet—the peppers stay tender-crisp against the juicy sausage, while the melted cheese adds a creamy richness. Serve it straight from the pan with crusty bread for soaking up the savory tomato sauce, or spoon it over polenta for a comforting twist. Leftovers taste even better the next day, making it a perfect make-ahead option.
Charred Padrón Peppers with Sea Salt
Haven’t you ever wanted a snack that’s both simple and spectacular? These charred Padrón peppers are exactly that—just a few ingredients transform into a smoky, salty treat that disappears fast. You’ll love how easy they are to throw together when friends drop by or you need a quick appetizer.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound Padrón peppers
– 2 tablespoons olive oil
– 1 teaspoon flaky sea salt
Instructions
1. Rinse 1 pound of Padrón peppers under cool water and pat them completely dry with paper towels—this helps them char instead of steam.
2. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles immediately, about 3–4 minutes.
3. Add 2 tablespoons of olive oil to the hot skillet and swirl to coat the bottom evenly.
4. Place the dried peppers in a single layer in the skillet, working in batches if needed to avoid crowding.
5. Cook the peppers without moving them for 2–3 minutes, until the bottoms blister and char black in spots.
6. Use tongs to flip each pepper and cook for another 2–3 minutes until blistered all over but still firm—they should look wrinkled and slightly softened.
7. Tip: Shake the skillet occasionally to ensure even cooking and prevent burning.
8. Transfer the charred peppers to a serving plate immediately to stop the cooking process.
9. Sprinkle 1 teaspoon of flaky sea salt evenly over the hot peppers so it sticks well.
10. Tip: Let them cool for just a minute before serving—they’re best warm but not scalding hot.
11. Serve right away with small plates for sharing.
12. Tip: For extra flavor, squeeze a little lemon juice over the top after salting.
Zesty and addictive, these peppers offer a delightful crunch with a smoky, slightly sweet flavor that pairs perfectly with the pop of sea salt. Try serving them alongside a cold beer or as a topping for grilled meats—they’re so versatile you’ll make them again and again.
Asian Stir-Fried Peppers with Soy Glaze
Zesty and vibrant, this stir-fry brings a pop of color and flavor to your table in no time. You’ll love how the sweet peppers caramelize under a glossy soy glaze, creating a dish that’s both simple and satisfying. It’s perfect for a quick weeknight dinner or as a colorful side.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons vegetable oil
– 1 large red bell pepper, sliced into strips
– 1 large yellow bell pepper, sliced into strips
– 1 large orange bell pepper, sliced into strips
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 large red bell pepper, 1 large yellow bell pepper, and 1 large orange bell pepper, all sliced into strips, to the skillet.
3. Stir-fry the peppers for 5-7 minutes, tossing frequently, until they start to soften and develop slight char marks on the edges.
4. Push the peppers to the sides of the skillet, creating a space in the center.
5. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger to the center and cook for 30 seconds, stirring constantly, until fragrant.
6. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar until smooth.
7. Pour the soy sauce mixture over the peppers and garlic-ginger in the skillet.
8. Reduce the heat to medium and simmer the mixture for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the peppers evenly.
9. Drizzle 1 teaspoon sesame oil over the stir-fry and toss to combine.
10. Remove the skillet from the heat and transfer the stir-fry to a serving dish.
11. Garnish with 2 thinly sliced green onions and 1 tablespoon sesame seeds sprinkled on top.
Delightfully crisp-tender, the peppers soak up the savory-sweet glaze for a burst of umami in every bite. Serve it over steamed rice or noodles for a complete meal, or enjoy it as a vibrant side dish that brightens up any plate.
Peppers & Onions Fajita Filling
Tired of the same old taco night? This peppers and onions fajita filling is your new go-to for a quick, flavorful meal that’s packed with color and crunch. You’ll love how easy it is to throw together on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion
– 2 large bell peppers (1 red, 1 green)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 8 medium flour tortillas
Instructions
1. Slice 1 large yellow onion into thin strips.
2. Slice 2 large bell peppers (1 red, 1 green) into thin strips, discarding the seeds and cores.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the sliced onion and bell peppers to the hot skillet.
5. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and develop light brown edges.
6. While the vegetables cook, combine 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt in a small bowl.
7. Sprinkle the spice mixture evenly over the vegetables in the skillet.
8. Continue cooking, stirring frequently, for another 5-7 minutes until the peppers are tender-crisp and the onions are translucent.
9. Warm 8 medium flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
10. Spoon the hot fajita filling into the warmed tortillas.
Unbelievably simple, right? The filling has a perfect balance of sweet peppers, savory onions, and smoky spices with a satisfying tender-crisp texture. Try it piled high on nachos, stuffed into quesadillas, or even as a topping for grilled chicken or steak for a delicious twist.
Balsamic Roasted Bell Peppers
Vibrant, sweet, and tangy, these balsamic roasted bell peppers are a game-changer for your weeknight dinners. You’ll love how simple they are to toss together, and they add a burst of flavor to everything from salads to sandwiches. Seriously, once you try them, you’ll want to make a double batch every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large bell peppers (mixed colors)
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the bell peppers into 1-inch wide strips, discarding the seeds and stems.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
4. Add the bell pepper strips to the bowl and toss them thoroughly to coat evenly with the marinade.
5. Arrange the peppers in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
6. Roast in the preheated oven for 20-25 minutes, flipping the peppers halfway through with tongs, until they are tender and slightly charred at the edges.
7. Remove the baking sheet from the oven and let the peppers cool for 5 minutes before serving.
8. Optionally, drizzle with an extra teaspoon of balsamic vinegar for added tanginess just before serving.
Out of the oven, these peppers are wonderfully soft with a caramelized sweetness that pairs perfectly with the sharp balsamic tang. Toss them into pasta, layer them on crusty bread with goat cheese, or simply enjoy them as a vibrant side dish—they’re incredibly versatile and always a hit.
Cheesy Pepper-Stuffed Chicken Breasts
Mmm, picture this: juicy chicken breasts stuffed with melty cheese and sweet peppers, all baked to golden perfection. It’s the kind of cozy, impressive dinner you can whip up on a busy weeknight, and trust me, your family will be asking for seconds. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced red bell pepper
– 1/2 cup diced green bell pepper
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to help them brown better.
3. In a small bowl, combine the shredded Monterey Jack cheese, diced red bell pepper, and diced green bell pepper.
4. Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast evenly with the cheese and pepper mixture, pressing gently to close the pocket.
6. In another small bowl, mix the garlic powder, paprika, salt, and black pepper.
7. Rub the olive oil over the outside of each stuffed chicken breast.
8. Sprinkle the spice mixture evenly over all sides of the chicken breasts.
9. Place the chicken breasts in the prepared baking dish, ensuring they aren’t touching.
10. Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
11. Let the chicken rest for 5 minutes before slicing to keep the juices inside.
You’ll love the tender, juicy chicken paired with that oozy, cheesy filling and the sweet crunch of peppers. Try serving it over a bed of rice or with a simple side salad for a complete meal that feels totally restaurant-worthy.
Zesty Lemon Pepper Fries
Wondering how to jazz up your usual fries? These Zesty Lemon Pepper Fries are a game-changer—crispy, tangy, and packed with flavor. You’ll love how the bright lemon and spicy pepper come together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large russet potatoes
– 2 tbsp olive oil
– 1 tbsp lemon zest
– 1 tbsp black pepper
– 1 tsp salt
– 2 tbsp lemon juice
– 2 tbsp grated Parmesan cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Wash and scrub the potatoes thoroughly, then pat them dry with a clean towel.
3. Cut each potato into 1/4-inch thick fries, aiming for uniform sizes to ensure even cooking.
4. In a large bowl, toss the potato fries with 2 tbsp olive oil until evenly coated.
5. Spread the fries in a single layer on the prepared baking sheet, avoiding overcrowding for maximum crispiness.
6. Bake the fries at 425°F for 20 minutes, flipping them halfway through with a spatula.
7. While baking, combine 1 tbsp lemon zest, 1 tbsp black pepper, and 1 tsp salt in a small bowl.
8. After 20 minutes, remove the fries from the oven and sprinkle the lemon pepper mixture evenly over them.
9. Drizzle 2 tbsp lemon juice over the fries, then return them to the oven for 5 more minutes.
10. Once golden and crispy, take the fries out and immediately sprinkle with 2 tbsp grated Parmesan cheese.
These fries come out with a perfect crunch and a zesty kick that’s irresistible. Try serving them with a creamy aioli or alongside grilled chicken for a complete meal.
Frying Peppers and Potatoes Hash
Craving something hearty and simple? This Frying Peppers and Potatoes Hash is your answer. It’s a one-pan wonder that’s perfect for a lazy weekend brunch or a quick weeknight dinner. You’ll love how the crispy potatoes mingle with the sweet, tender peppers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 large red bell pepper, seeded and diced
– 1 large green bell pepper, seeded and diced
– 1 medium yellow onion, diced
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
– 2 cloves garlic, minced
– 2 tbsp chopped fresh parsley
Instructions
1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer the potatoes for 8 minutes, just until fork-tender but not falling apart.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture for better crisping.
4. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
5. Add the dried potatoes to the hot oil in a single layer, spreading them out. Cook without stirring for 5 minutes to develop a golden-brown crust on one side.
6. Use a spatula to flip the potatoes, then add the diced red bell pepper, green bell pepper, and onion to the skillet.
7. Cook the mixture, stirring occasionally, for 10 minutes until the vegetables are softened and the potatoes are crispy all over.
8. Stir in the kosher salt, black pepper, and smoked paprika, coating everything evenly. Cook for 1 more minute to toast the spices.
9. Add the minced garlic to the skillet and cook, stirring constantly, for 30 seconds until fragrant to prevent burning.
10. Remove the skillet from the heat and stir in the chopped fresh parsley.
11. Serve the hash immediately while hot. So, you get a fantastic mix of textures: crispy potato cubes, soft sweet peppers, and a savory, smoky flavor from the paprika. Try topping it with a fried egg or folding it into a warm tortilla for a hearty breakfast burrito.
Quick-Fried Shishito Peppers
Perfect for when you need a quick, flavorful snack without the fuss, these quick-fried shishito peppers are a game-changer. You’ll love how they blister up in minutes, and their mild, slightly sweet flavor makes them totally addictive. Just grab a handful, toss them in a hot pan, and you’re minutes away from snack heaven.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 1 pound shishito peppers
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Rinse 1 pound of shishito peppers under cold water and pat them completely dry with paper towels. (Tip: Drying them thoroughly helps them blister better and prevents oil splatter.)
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the dried shishito peppers to the hot skillet in a single layer, working in batches if necessary to avoid crowding.
- Cook the peppers without stirring for 2-3 minutes, allowing the bottoms to blister and char in spots.
- Use tongs to flip each pepper and cook for another 2-3 minutes until blistered and tender-crisp on all sides. (Tip: Don’t move them too much; letting them sit creates those delicious charred bits.)
- Transfer the cooked peppers to a serving bowl.
- Immediately sprinkle the hot peppers with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, tossing to coat evenly.
- Drizzle 1 tablespoon of lemon juice over the seasoned peppers and toss again.
- Sprinkle 1/4 cup of grated Parmesan cheese over the peppers while they are still warm so it slightly melts. (Tip: Freshly grated Parmesan sticks better and melts more evenly than pre-shredded.)
And just like that, you’ve got a bowl of irresistible peppers. They’re wonderfully blistered and tender with a subtle sweetness, and the salty Parmesan and bright lemon make every bite pop. Try serving them straight from the skillet with cold beer or crumbling them over grilled fish for an easy upgrade.
Peppers in Tangy Tomato Sauce
Let’s be real—some nights you just want something cozy and flavorful without a ton of fuss. This dish of peppers in a tangy tomato sauce is exactly that: a vibrant, one-pan wonder that comes together with minimal effort but delivers maximum comfort. It’s perfect for a quick weeknight dinner or as a hearty side.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 bell peppers (any color), sliced into 1/4-inch strips
– 3 cloves garlic, minced
– 1 (14.5 oz) can crushed tomatoes
– 1/2 cup vegetable broth
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add 3 sliced bell peppers and cook, stirring occasionally, until they begin to soften, about 8 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
5. Pour in 1 can crushed tomatoes, 1/2 cup vegetable broth, and 2 tbsp red wine vinegar, scraping any browned bits from the bottom of the skillet.
6. Add 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
7. Reduce heat to medium-low, cover the skillet, and simmer the mixture for 15 minutes to allow the flavors to meld and the peppers to become tender.
8. Uncover and stir in 2 tbsp chopped fresh parsley.
9. Remove from heat and let sit for 2 minutes before serving.
The peppers turn wonderfully tender yet retain a slight bite, swimming in a sauce that’s bright and tangy from the vinegar, with a hint of sweetness from the tomatoes. Serve it over creamy polenta or crusty bread to soak up every last drop, or toss it with pasta for a heartier meal—it’s versatile enough to become a new staple in your rotation.
Conclusion
Hearty and vibrant, these 32 frying pepper recipes offer endless inspiration for your kitchen. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the pepper love. Happy cooking!
