This Italian peppers in oil recipe is a true Italian delicacy. They are flavorful and an easy to make side dish, appetizer or put them on a piece of crusty bread for a quick snack. This recipe is gluten free and Vegan.
Italian long sweet peppers pan fried in olive oil and are a beloved, and flavorful side dish. They go well with sausage and are a great addition at an Italian dinner table. It’s an easy recipe that takes little time.
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This is my family’s authentic Italian recipe for Italian fried pepper recipe. My parents emigrated from southern Italy to the Philly area decades ago and I was lucky to inherit such great recipes. This is one of my favorite ways to eat Italian peppers.
This recipe is made with whole peppers, called cabanelle peppers. They’re long, about 2-3 inches wide and sweet. You can use them to make Roasted Stuffed Peppers too, which are incredible!
You’ll wash them, pat them dry and remove the seeds and stems. Then, you’ll cut them into two inch wide strips and fry them in olive oil.
With this recipe, the skin of the pepper stays on where as Italian Roasted Red Peppers, I take the skin off after roasting.
What kind of peppers are used in Italian frying?
There are a few types of peppers you can use for frying. Long sweet peppers (cubanelle) or ltalian long hot peppers for frying, which are long and pointy. Bell peppers are not used for frying, as long as I’m aware of. Red bell peppers are used to make roasted peppers.
Cubanelle peppers are long, green with orange tints to them. They are large enough to be stuffed
Italian Peppers in Oil Recipe
Obviously, the types of peppers you use depends on what’s available. I find cubanelle peppers in my grocery stores every time I go and when my family comes to visit from Italy, they’re the type they buy to fry or stuff. They’re sweet and delicious!
Therefore, I buy cubanelle peppers too. I find them in the produce department of the grocery store or at a farmer’s market to make this recipe. The peppers have delicious flavor.
They’re great for frying but, I also use them for Italian stuffed peppers.
Italian frying peppers can varry upon what’s available locally and seasonally.
What Kind of Oil to Use
For frying, you can use vegetable oil, corn or canola oil however, I find using extra virgin olive oil is the best for the flavor. Extra virgin olive oil doesn’t have a high smoke point like corn oil however, you aren’t deep frying the peppers. You’re going to fry them on medium heat, covered or you’ll get oil splatters everywhere. Be careful and be alert and use an oil splatter guard to minimize spitting oil.
Alternative to Frying the Peppers
If you’re concerned about the excess calories and fat from frying in oil, bake them whole, remove seeds and then add a little olive oil (heated oil with garlic for 30 seconds) to them.
Italian Peppers in Oil Recipe
*The full recipe is in the printable recipe card at the bottom of this post.
Ingredients
- cubanelle peppers
- good quality extra virgin olive oil
- fresh garlic cloves
- salt
Instructions
- First, wash and dry the peppers. You must dry them or the wet dropplets will cause the oil to splatter in the hot oil whey frying. Using an oil splatter guard helps.
- Next, cut the stems out and then cut them into long strips. Remove and discard as may seeds as you can.
- Then, peel the garlic cloves and smash them with a large blade knife.
- Then, heat extra virgin olive oil on medium heat in a large frying pan and add smashed garlic cloves.
- Next, as soon as the garlic cloves start to sizzle, add the peppers and cover.
- Then, cook for about 10 minutes and gently flip them so the other side can cook. Agian, be careful of oil splatters. Be alert and use an oil splatter guard to minimize spitting oil. Cover and continue to cook another 10-15 minutes or until tender.
- Next, add salt to taste.
- Last, use a slotted spoon to remove them and place them in a serving bowl with or without the garlic.
How to Serve Italian Peppers in Oil
Serve them hot or at room temperature. Serve them as an appetizer in an antipasto platter with crusty bread or as a vegetable side dish. They taste great with roasted or grilled Italian sausage.
Serve them Italian peppers with:
- Easy San Giorgio Baked Ziti Pasta Recipes
- Sauteed Rapini with Garlic and Lemon
- Authentic Italian Meatballs and Tomato Sauce + VIDEO
- Easy Italian Sausage Tomato Sauce Recipe
- Garlic Bread
Leftovers
Put plastic wrap on the bowl and put leftovers in the fridge for the next day. They’ll last in your fridge for days. You can make peppers and eggs with them in the morning or just eat them with crusty bread. Put them on a sandwich. They’re great with Italian sausage.
Italian Peppers in oil are a flavorful side dish (or appetizer or snack) to serve at your Italian Sunday dinner or anytime you want to enjoy a simple, true Italian delicacy.
As I’ve mentioned above, they taste wonderful on a piece of fresh, crusty bread. Plus, they’re gluten free and Vegan.
If made with love, which of course they are, it’s a nostalgic way for Italian Americans to reconnect with their heritage and childhood like nonna used to make.
You may also like:
Italian Stuffed Peppers with Bread Stuffing
Italian Stuffed Red Bell Peppers with Bread Stuffing
See more authentic Italian recipes!
Easy Italian Long Sweet Peppers Fried in Olive Oil
Ingredients
- 2 lb cubanelle peppers (green long sweet peppers)
- 1/2 cup extra virgin olive oil
- 4 cloves fresh garlic, peeled and smashed
- salt to taste
Instructions
- First, wash and dry the peppers. You must dry them or the wet dropplets will splatter in the hot oil whey frying.
- Next, cut the stems out and then cut them into long strips. Remove and discard as may seeds as you can.
- Then, peel the garlic cloves and smash them with a large blade knife.
- Then, heat extra virgin olive oil on medium heat in a large frying pan and add smashed garlic cloves.
- Next, as soon as the garlic cloves start to sizzle, add the peppers and cover.
- Then, cook for about 10 minutes and gently flip them so the other side can cook. Cover and continue to cook another 10-15 minutes or until tender.
- Next, add salt to taste.
- Last, use a slotted spoon to remove them and place them in a serving bowl with or without the garlic.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
That’d be good!
smash a few anchovies in that oil!
Hi Marge. That’s a great tip! Sometimes I don’t think of frying outside and it’s especially good for frying fish. Thanks for commenting and the 5-star rating.
I love these peppers and make them this way all the time. My family is also from southern Italy, so mom brought this recipe with her! One tip I found that helps with the spatter mess, if you have a pan that fits on your grill, fry them outside!