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Fried Small Green Peppers (Starter)

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We came across this green pepper dish during our holiday in Majorca this year. The peppers can be small immature sweet varieties or one of the slightly hotter naturally small types. I would not recommend using very hot types but feel free to blow yourself away trying if you like. The dish was originally served as a starter but could be served as an accompanying vegetable, possibly with less salt incorporated. Don't be afraid to experiment a little.
Serve as a starter with a warning if using hotter varieties. There is a large amount of salt in the recipe, this was as the original and should possibly be reduced if anyone is worried about excess salt consumption.

Ingredients for 3 to 4 servings (about 8 peppers each):
  • 250g (1/2 lb) of small green peppers, a medium heat variety is possibly best.
  • The original dish used what looked like mild Jalopeno types about 3cm long.
  • Leave the stems on.
  • 3 Large Fresh or Dried Bay leaves
  • 3 cloves of garlic, very finely sliced.
  • 5 tablespoons of good olive oil
  • Sea Salt to taste, the original dish has probably 50g sprinkled on top.
  • Optionally, 1/2 teaspoonful of dried mixed herbs or oregano



Wash the peppers and pat dry with kitchen paper.

Heat the oil in a fairly large non-stick frying pan until fairly hot but not smoking. Add the bay leaves and finely sliced garlic and fry for about 30 seconds, add the green peppers. Stir and fry until the peppers begin to soften, possibly about 3 to 4 minutes, then reduce the heat slightly and cook, covered, for another 3 to 4 minutes. When properly cooked, the peppers should be fairly tender and slip off their stems quite easily and the garlic should be lightly browned. Put all the peppers on to a serving plate with most of the oil and garlic and sprinkle the salt evenly over them.

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Updated 02/02/2005