Fried Green Peppers

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 green peppers
  • ¼ cup butter
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Dried orégano


  1. Wash the peppers and cut them into quarters. Remove stems, seeds and membranes.

  2. Heat the butter and olive oil in a large skillet and add the quartered peppers. Cook, stirring occasionally, for twenty to thirty minutes, until the peppers are tender.

  3. Season with salt, pepper and orégano to taste. Serve immediately.

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