Have you ever cooked fried bell peppers? In reality, most recipes do not explain the procedure well. But the most important thing is that not all varieties of bell peppers are used for frying. The peppers are classified by their size and flavor, the ideal ones for frying are those of Census, small, green and long spicy. For all these reasons, if you are going to cook fried bell peppers, we recommend choosing the smaller ones with a green color.
If you prefer a lighter recipe, we will also teach you how to make bell peppers fried in the microwave . We recommend using this cooking technique, if you do not want to deprive yourself of this dish since fried food can be difficult to digest. The secret to success is in cooking with a covered pot and low heat. In this way the peppers have time to release their juices, being cooked inside and browned on the outside. Peppers are a basic ingredient of Mediterranean cuisine. Rich in vitamin C, fiber and potassium, its caloric content is very low. The variation in the color of bell peppers is due to the degree of ripeness.
- Small bell peppers, green in color
- Bell peppers the color you like (for the microwave)
- Olive oil
- Coarse salt
- Wash the bell peppers very well and remove the bed.
- Remove the seeds without cutting them.
- Dry with absorbent paper.
- Heat plenty of oil in a deep frying pan. When it is hot add the peppers, lower the heat and cover.
- Let cook over low heat and turn to brown on both sides . If they are different sizes, remove them from the pan as they are ready.
- The ideal peppers to make this recipe are usually a little sensitive skin, so is not recommended to fry them for too long.
- Drain on absorbent paper and serve.
- To make them in the microwave: place them cut in half lengthwise in a microwave-safe container with a lid, drizzle with olive oil and a little coarse salt, and cook at maximum power for 8-10 minutes.
Fried peppers are ideal to accompany meat or fish or add them to a stir. They last several days in the refrigerator and can also be frozen. Enjoy them as an aperitif, alone, as a cover or accompanying a cheese board. What drink to accompany? They are generally served with white wine, although very well with a light red.