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Recipe Date:
Cook Time:
Imperial (US)
  • 3 Green Bell Peppers
  • 3 Yellow Bell Peppers
  • 3 Red Bell Peppers
  • 5 Anaheim Peppers
  • 6 Jalapeno Peppers
  • 5 Pastilla Peppers
  • 6 Hot Banana Peppers
  • 1 Large Red Onion
  • 6 Cloves of Garlic
  • 2 tbsps Fresh Basil
  • 2 tsps Fresh Oregano
  • 1 tsp Fresh Thyme
  • Fresh Ground Black Pepper and salt to taste
  • 2 tbsps Olive Oil

Clean and de-seed all peppers. Cut into 1/4” julienne strips.*
Clean and slice onion.
Clean and thinly slice garlic.
Clean and julienne all fresh herbs.

In a large skillet add olive oil and onions. Saute for 2 minutes and add peppers and garlic. Cook the peppers in 2 or 3 batches rather than over crowding the pan. Salt and pepper to taste. Cook peppers until soft and add fresh herbs a minute or 2 before you remove the peppers from the heat.

If you want the mixture hot, add more hot peppers. For less heat use more sweet peppers.

*Clean peppers in a well ventilated area...The aromatics of hot peppers can be pungent!

Serving Suggestions
Our favorite is fried pepper sandwiches. Brush 2 slices of your favorite fresh, crusty Italian bread with olive oil. Add the peppers, sliced provolone or asiago cheese and top with fresh sliced tomatoes. Add a slice of avocado…Delicious.

The peppers are great on sausages, hamburgers, pasta or rice, in an omelet or topping any of your favorite salads.

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