Notes

The cooking times for pan-fried peppers can range from 20 to 30 minutes, depending on whether you prefer them well-cooked or “crispy.”

Since these peppers are also excellent cold, feel free to make a generous amount and store any leftovers in the refrigerator, in a sealed container. They keep well for 2 – 3 days.

If you enjoyed this recipe, you might also be interested in Pasta with Peppers and Cream or Pasta with Shrimp and Peppers or Rice Salad with Peppers and Peas.