greek-peppers-fried.jpgSo, I guess it is Greek week. Once I get on a kick, there is no stopping. And, once you have the ingredients for a certain ethnic cuisine around, it is easy to keep it coming. In the same way some may physically train leading up to an athletic event, I suppose I am training the ol’ palate for the trip to Greece. I will eat more and more Greek food and then a week or so before the trip, I will “taper” as they say and cut it out entirely until I land on the sunny island.

When we eat in Greece, there always seem to be a variety yummy things on the table to nibble at each meal: olives, cheeses, loads of sliced white bread, salads, spreads and in our house… these amazing fried peppers. It is common to eat just a bunch of mezethes, which are basically appetizers. There is nothing I love better than just grazing and picking at delicious foods for hours!

There is not much to this recipe, just the peppers with oil, a splash of vinegar and salt. But, the flavor of that oil after cooking the peppers is amazing. Soaking your bread in the flavorful juices is heaven. Make a pan full – they keep in your fridge for a few days.

Piperies Tiganites – Greek Fried Peppers
6-8 bull’s horn sweet peppers (the light green, long, sweet peppers)
olive oil
red wine vinegar
sea salt

Take the stems off the peppers. Cut in half and remove the core and seeds. Put enough olive oil in your pan to cover the bottom about 1/8 of an inch deep. Fry the peppers, turning every few minutes or so until browned and quite soft on all sides. This may take about 10-15 minutes. Add approximately 1/3 cup of water to the pan (be careful, the oil can splatter out). Cover for a few minutes to further soften the peppers. Remove the lid and cook off the liquid a bit more for about 3 minutes. Sprinkle with red wine vinegar and sea salt. Serve with bread.

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9 Responses to “Piperies Tiganites – Greek Fried Peppers”

  1. Heidi Says:

    I am not usually a fan of peppers, but you make this sound so good! I love Greek food!

  2. kickpleat Says:

    these sound so good! i’ll definitely be on the look out for those peppers.

  3. Adrienne Says:

    Those sound delicious – are they bell peppers? I don’t quite know the difference between all the peppers at the market…

  4. Sam Sotiropoulos Says:

    I love the idea of your food acclimatization process. You might find something of interest on my own blog in this regard, see:


    When is your trip? Have a safe and enjoyable journey!

  5. Caroline Says:

    Heidi – I am not usually a fan that much either but these are different!

    Kickpleat – You can probably find them at a regular grocery store.

    Adrienne – They are not bell peppers… I just did a little research and added it to the recipe, I think they are called Bull’s Horn peppers.

    Sam -Thanks for the good trip wishes -we are heading to Corfu in early September.

  6. EB Says:

    I’ve never tried these. Super intriguing!

  7. Neen Says:

    Well, they look super easy to make and we always need more veggie-munchies in grill season, for before, during, and after the grilled products (which always seem to steal the show)! These look like a great thing to serve for all of us who are bored to death of potato salad! :)

  8. Carolyn Says:

    I was just in Greece. I had these peppers and they were not cut open. They were cooked whole. Have you tried this?

  9. Greek Zucchini Fritters (Kolokithokeftedes) with Tzatziki Says:

    [...] outdoors.   Make a number of small plates including these fritters, some meatballs, easy fried peppers, and perhaps some skordalia or tarama for spreading on bread. You could stop there OR  follow with [...]

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