I had an extra green pepper, and I wasn't sure what to do with it, but then I thought about onion rings, and I was thinking maybe I could make pepper rings. I opted not to bread them this time, but I think breading them would taste better. Without the breading, there wasn't a whole lot of crunchiness, even though they were pan fried. That extra crunchiness from the breading would make these even better. I also added some red pepper flakes and adobo seasoning to the oil, although next time, I think I would skip the adobo seasoning and add more red pepper flakes since the adobo seasoning is mostly salt, which doesn't dissolve in oil. If you were breading them, it might be a nice touch to add the adobo seasoning to the breading. However, the pepper flakes did add an extra dimension of flavor, and I would use more next time.
What kinds of rings do you like to eat or make?
Fried Bell Peppers
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| bell pepper | |||||
| oil | |||||
| red pepper flakes | |||||
| adobo seasoning | optional |
Methods:
- Add red pepper flakes and any other seasonings to oil and heat.
- Cut bell pepper into approximately 0.25-0.5 inch thick rings. The number of rings you will get depends on the height of the pepper, but I got 5.5 rings with one bell pepper.
- Pan fry the pepper rings. I tried a variety of different frying times, and you might have to experiment a bit to find what you like.
- Once the pepper rings are fried to the desired level, drain them to remove excess oil.
- Adobo seasoning (or other seasonings) could also be sprinkled on the pepper rings after they are finished.
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