Prep 10 mins
Cook 30 mins
My sister introduced me to frying cubanelles with this recipe. I also have used yellow, red and green bell peppers for added color and a different taste. Enjoy!
- Chop up peppers into bite size pieces, removing seeds & stems.
- Heat oil in skillet over medium heat for 2-3 minutes.
- Add peppers and saute until tender, stirring frequently.
- Add Italian salad dressing to the peppers.
- Mix the peppers and Italian dressing together.
- Saute for 2 more minutes.
- Remove from heat and serve.
This recipe exceeded all expectations! I would have never thought sauteed peppers could be so good! But the addition of the italian dressing was a super simple but absolutely fantastic inspiration. It permeated the peppers and added the right zesty tang. I think the key is to cook the peppers until they are soft, and that can be 20 minutes or more. After this recipe, I can't imagine peppers any other way. Thanks!
Once I finally figured this out I really enjoyed it. I managed to mislead myself into thinking this would be a quick side dish, because the actual cooking time is not listed in step 3. See that thing that says "Total Time?" It says 40 minutes! So I cranked the heat up to high and covered the peppers. I wish I hadn't had to do that, but it worked out ok. I used red bell peppers and some leftover Greek House Salad Dressing for the dressing. (I thought it was Italian dressing until I went to look up the recipe number - whoops.) I served this with Kittencal's Easy and Delicious Ranch-Parmesan Chicken and Ultimate Mashed Potatoes With French Fried Onions.
VERY easy, very fast, low calorie, tasty. Thanks for a super simple side dish this evening.