CUBANELLE PEPPERS IN GARLIC AND OLIVE OIL

In spring, we bought some pepper plants named Peto Wonder.  The fruits were supposed to look like this. However, when harvest time came, the fruit was nowhere near what Peto Wonder should have been.  We got instead these peppers: 

There was another kind of pepper - long, thin and green - that came out of the plants.  I ended up giving them away to the neighbors because I did not know what to do with them.  Anyway, I did not know what to do with these yellow green peppers either.   But I did not want them to go to waste, at least, not until I have tried it.

A web search revealed its name and ways of preparing it.  Frying it in olive oil and garlic seemed easy and tasty enough that I tried it.

For this recipe, I needed:

3 pieces of Cubanelle peppers
3 tbsps. of olive oil
3 cloves of garlic - You can add more or less garlic!  :-) I lean towards the 'more' side.  I don't think one can go wrong with having more garlic here.

 I cut up about 3 pieces of Cubanelle Peppers - I cut the pepper in half to make shorter pieces and then fried them in 3 tablespoons of preheated  olive oil.

I let it brown and soften a bit before I added the garlic.   I read some recipes where the garlic was browned first and then removed from the heat to prevent burning the garlic.  However, since I am a little lazy and do not want to do the extra work, I just added the garlic midway through cooking.  

The garlic browns nicely while the peppers finish cooking.   When the peppers are soft and golden brown in parts, they are done.   The who;e process takes about 30 minutes.

These peppers are mildly hot and as such are  a good side for meat dishes like meatloaf, barbecue, and roasts, among others. 

Why don't you try these peppers one of these days.    I have made this recipe several times since my first try.  I even bought Cubanelles from the grocery  just to have them again. 

Have a blessed day. :-)