Fried Peppers | Blackstone Griddles

Every Sunday, Betty makes a big batch of her favorite fried peppers—perfect for breakfast, lunch, or dinner all week long. Whether tucked into a sandwich or served with Italian bread, the garlicky olive oil makes it irresistible. Let her show you how it’s done.

Fried Peppers: https://blackstoneproducts.com/blogs/recipes/fried-peppers

Ingredients
6–8 green bell peppers (or a mix of your choice)
6–8 cloves of fresh garlic, smashed
½ cup extra virgin olive oil (plus extra for drizzling)
½ tsp black pepper
1 tsp pink salt (or to taste)
1 tsp garlic powder
¼ tsp crushed red pepper flakes (optional, for a little heat)

Directions
1. Wash and chop 6 to 8 green bell peppers (or use a mix of your favorites) into bite-sized pieces. The cuts don’t need to be uniform. Smash 6 to 8 cloves of fresh garlic with the side of a knife—no need to mince.
2. Place the chopped peppers and garlic into a large mixing bowl. Pour in ½ cup of extra virgin olive oil and toss well until evenly coated. Let it sit for 5 to 10 minutes so the flavors begin to mingle.
3. Turn your griddle or flat top grill to low heat. Once it's warmed, lightly coat the surface with olive oil.
4. Spread the pepper and garlic mixture out in a single layer on the griddle. Cook low and slow, tossing every few minutes to prevent burning. Continue for about 30 to 35 minutes, until the peppers are tender and slightly browned, and the garlic is soft and fork-tender.
5. Once cooked, sprinkle the peppers with ½ teaspoon black pepper, 1 teaspoon pink salt (or to taste), 1 teaspoon garlic powder, and ¼ teaspoon crushed red pepper flakes (optional). Use a spatula or scooper to remove everything from the griddle, making sure to collect that flavorful oil.
6. Serve warm in a small dish with crusty Italian bread and a drizzle of fresh olive oil. Or try it on a breakfast sandwich with scrambled eggs and cheese, in a cold cut sandwich, or as a topping for steak, grilled chicken, or your favorite protein. You can store leftovers in the fridge for up to a week, or freeze portions for later.
7. Pro Tip:
That garlicky olive oil is liquid gold. Smash the tender garlic onto your bread and dip it in the oil—it’s a simple pleasure you won’t forget.

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