Spicy Grilled Peppers

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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6 long sweet green peppers
2 small eggplants (about 400 g)
2 long red hot peppers
4 1/2 oz celeriac
oil for frying
4 cloves garlic
2 onions
2 large tomatoes
2 tsp sweet paprika
fresh parsley leaves
2 tsp salt
2 tsp ground black pepper
7 oz feta or some other fresh white cheese


Grill whole peppers and eggplants cut into circles. Remove the skin from the eggplant and dice it. Grate celeriac. Make one cut along each green pepper and remove the seeds, but leave the stems on for easier serving. Crumble the cheese, divide into 6 equal parts and fill green peppers with it.

Heat oil in a pan and fry thinly sliced onion and pressed garlic until onions soften. Add celeriac and some water, cover and simmer until celeriac softens. Add eggplant, grated tomatoes, paprika, salt black pepper and chopped parsley. Continue to cook for another 10-15 minutes. Put all the peppers inside and make sure that cut side up of green peppers. Cover and simmer on low for another 5 minutes so the cheese can melt.

From palachinkablog.com