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This recipe is ridiculously simple!
Mini Bell Peppers are so flavourful. The best way to enjoy them is to flash fry on high heat for a mere minute or two. The intense heat browns the outside just a little whilst sealing in flavour. The quick frying softens the pepper a tad bit leaving some crunch to bite into.
I am working down my list of 10 meze (hors' d'oeuvre) recipes and this is the easiest hot recipe to prepare. From start to finish it takes 10 minutes and that includes prep time! You should consider serving this at one of your year-end parties not only because it is easy to prepare but also because it is good and easy to eat!
Here are all the 10 meze that I served at a recent meze party. Read more about it by clicking here, Meze, A Selection of Wonderful Little Bites. Scroll to the bottom of the page to find out the names of the meze and the recipe that I would be posting next.
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FLASHED FRIED MINI BELL PEPPERS
Ingredients
1 Tablespoon oil Do not use olive or extra virgin olive oil. You need to use an oil with a high smoking temperature. For instance, rice bran, sunflower or safflower oil. 8 mini bell peppers Trim the stalks just a little but do not remove. Do not substitute with sliced peppers. You will just end up with a stir fried peppers dish which is not the same. If you need to substitute, replace with whole red or green chillies that measure low on the Scoville scale (measurement of heat potency) unless you like them spicy. salt to taste Method  Pour 1 Tablespoon of oil into a small frying pan. Turn on the burner to the highest heat. When the oil is very hot, slide in the peppers. Be prepared to move your appendages away quickly as the oil might spit and splatter. Use the long handle of your frying pan to help move the mini peppers around to get them to brown and soften a little. Alternatively, use your spatula. After one minute, add salt to taste. Toss one last time, remove the pan and transfer peppers to a serving dish. The peppers should never be cooked until completely soften.
Tips
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Zaalouk - Moroccan Roasted Eggplants and Tomatoes; Kabis - Lebanese Pickled Turnips & Beets; Moroccan inspired Radish, Bell Peppers and Mint Salad; Flash Fried Sweet Mini Bell Peppers.
Second row:
Greek inspired Shrimp with Tomatoes and Feta; Hummus with Spiced Angus Beef Slices; Beef Kafta - Lebanese inspired Meatballs.
Third row:
WHAT'S COMING UP NEXT?
Labneh, which I love! Labneh is drained yogurt which can be used for sweet and savoury dishes. The one pictured below has zaatar and extra virgin olive oil sprinkled over it. I like it best served with a drizzle of clover honey.
Read more in my upcoming post!
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| Thick and creamy. Ooh so good! |
To recap, this post is one part of my series on Meze, A Selection of Wonderful Little Bites. The recipes should come especially helpful when menu planning for those upcoming year-end parties when serving a few pre-prepared pre-dinner bites would help ease your work load in the kitchen and allow you to mingle with guests.
Here are the recipes I have posted:
- Zaalouk, Roasted Eggplants and Peppers
- Flash Fried Sweet Mini Bell Peppers
- Labneh - Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey
- Greek inspired Shrimp With Tomatoes And Feta
- Fresh Figs With Peppered Ricotta
- Kabis - Lebanese Pickled Turnips and Beets
- Hummus with Spiced Angus Beef Slices
- Moroccan inspired Radish, Bell Peppers and Mint Salad
- Beef Kafta - Lebanese inspired Meatballs
- Moroccan inspired Roasted Green Bell Peppers With Tomatoes and Olives
- Moroccan Inspired Wholemeal Round Loaf
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