Peppers with Cayenne and Cilantro

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 3 large red peppers
  • 3 large green peppers
  • ½ cup plus 6 tablespoons olive oil
  • ½ teaspoon cayenne pepper
  • ¼ cup red wine vinegar
  • Salt and ground pepper
  • 3 tablespoons chopped cilantro
  • Several olives for garnish


    Cut the peppers into strips about ½ inch wide. Heat 3 tablespoons olive oil in a large sauté pan or skillet over medium heat. Add the peppers and cook until crisp-tender. Remove from the heat and set aside.

    Dissolve the cayenne in some of the vinegar, then mix with the remaining oil and remaining vinegar. Season to taste with salt and pepper. Pour the vinaigrette over the peppers and toss to coat. Sprinkle with the cilantro and garnish with olives.