Pan Fried Sweet Mini Peppers with Basil Leaves and Balsamic Vinegar

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Yield: 4 Servings


  • 1 lb (450 gr) sweet mini peppers
  • 2 cloves of garlic
  • 11 oz (300 ml) extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 10 leaves basil leaves
  • to taste black pepper
  • 1 tsp table salt

Wash the basil leaves and dry dabbing them with a cloth. Peel the garlic and crash the cloves. Pour the olive oil in a large Sauce pan, the oil should be ½ inch deep. Dive basil leaves and garlic cloves into the oil and heat it on low heat until the garlic is soft.

Whereas the oil is flavoring with garlic and basil, wash the mini sweet peppers and drain them carefully. Cut the peppers in half and eliminate the seeds. Brush with a cloth the inside of the peppers to absorb any moisture.

When the garlic is soft, drain it together with basil leaves and let everything rest on a paper towel. Raise the oil temperature and pour inside a single piece of pepper. When the pepper begin to fry briskly, add more peppers, as many as they can cook without overlapping. Close the sauce pan with a lid. At this point, proceed with an intense cooking. Be sure that the oil do not overflow from the pan! Cook the peppers 5-7 minutes, raising the lid every 2-3 minutes and turning the peppers. When the oil sizzle will be lowered, the peppers are cooked. When the peppers are ready, pick them out of the oil with a pair of tongs, and strain them on paper towels to dry the oil in excess. Repeat the operation until all peppers are cooked.

Mince finely the garlic and the basil leaves used to flavor the cooking oil. Then, pour the mixture into a bowl, along with the balsamic vinegar, a tbsp of olive oil, table salt and a sprinkling of black pepper. When the sweet mini peppers will reach room temperature, season them with the mixture of vinegar, oil, garlic and basil. Toss the peppers gently to avoid breaking them. Finally, rest the peppers into the fridge for at least 6 hours. Then serve and enjoy!

Recipe from Philosokitchen, 2015