Cubanelle peppers are a sweet, not hot, Italian frying pepper. Typically an oblong pepper varying in color from green to red depending on ripeness – all colors are equally edible. This pepper is a powerhouse full of manganese, potassium, and B6 but packs a whopping 200% of the recommended daily value of Vitamin C in just one chopped cup. Last year we featured the Cubanelle as a stuffed pepper. This year we’ll take a more traditional approach with cooking the pepper via it’s namesake – frying.
Fried Cubanelle Peppers
2+ Cubanelle peppers
1 clove of garlic per 2 peppers
enough oil to fry peppers in based on depth of pan and number of peppers
1/4 tsp cumin per 2 peppers
Salt and pepper to taste
1. Heat olive oil in pan, heat on medium high, add peppers once oil is hot enough to fry but not so hot as to incinerate
2. Add peppers to hot oil, flipping every 2 minutes or so.
3. When peppers blister slightly, add garlic to the hot oil and continue to fry for about 15 total minutes until golden brown
4. Season with cumin, salt, and pepper to taste
5. Serve immediately as a snack, dinner topping, or chill and stuff inside a sandwich for lunch tomorrow