Simply Vegan Recipes

Fried Scorching Peppers in Candy & Bitter French dressing

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Fried sizzling peppers in candy and bitter balsamic French dressing is a tasty aspect dish that may be made in little time to enhance any meal. Roasted or fried marinated peppers are nice served sizzling or chilly in varied methods — as a part of an appetiser platter, alongside tofu, tempeh and different greens, or in a bun together with your favorite veggie burgers or sausages.

Scorching peppers are a part of our normal grocery purchasing. Relying on what’s obtainable on the recent produce market, I typically get banana peppers or cubanelles. Each are reasonably gentle by way of warmth however are distinctly extra flavourful than common bell peppers.

banana peppers or chillis

I typically serve sizzling peppers merely pan-fried or deep fried, plain on the aspect as a condiment or a part of any meal. 

Not too long ago, I remembered a technique of making ready them {that a} flatmate of mine used to do many a few years in the past once I was nonetheless a scholar. After frying them, she would marinate them in a easy candy and bitter French dressing that turned the new peppers from scrumptious to wow! Again then, she used common white vinegar which, regardless of the simplicity, added plenty of oomph to those humble peppers.

Fried Hot Peppers in Sweet and Sour Balsamic Vinaigrette

I’ve tweaked her recipe, added a few of my very own private contact to it and the peppers turned out fairly scrumptious. The mixture of balsamic and rice vinegar provides a singular depth of flavour with a zingy sweetness that makes plain sizzling peppers merely moreish.

Sweet and sour balsamic vinaigrette

These marinated fried banana or cubanelle peppers can be nice on an appetizer platter, or served with fried or baked tofu, tempeh and different greens. I really like serving them on the aspect as a part of a meal with sauteed greens, lentils and rice. I additionally assume these peppers can be completely scrumptious served together with your favorite veggie burgers or sausages in a bun.

Fried Hot Peppers in Sweet and Sour Balsamic Vinaigrette

In case you don’t like the concept of pan-frying or deep frying the peppers, you’ll be able to, in fact, roast them for about 20 – 25 minutes or till their pores and skin is evenly charred. I’ve tried them each methods and, whether or not fried or roasted, they’re equally tasty.

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Fried Hot Peppers in Sweet and Sour Balsamic Vinaigrette

Yield: Four servings

Fried Hot Peppers in Sweet and Sour Balsamic Vinaigrette

Roasted or fried sizzling peppers in candy and bitter balsamic French dressing is a tasty aspect dish that may be made in little time to enhance any meal.

Prep Time
5 minutes

Prepare dinner Time
15 minutes

Complete Time
20 minutes


  • eight Banana peppers or Cubanelle peppers
  • 2 – three tablespoons cooking oil for shallow frying, or extra for deep frying

Candy and Bitter French dressing

  • 1-2 garlic cloves, peeled and minced
  • 1 stem spring onion (scallion), thinly sliced or chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon rice vinegar
  • 1 tablespoon maple syrup, or brown sugar
  • Salt and pepper, to style


  1. Wash and dry the peppers (with a kitchen/paper towel). 
  2. Then, make a slit alongside the size on one aspect solely and take away the seeds and membranes. Go away the peppers entire. 
  3. Warmth the oil in a big skillet and add the peppers, toss and stir to coat them properly within the oil.
  4. If not all of the peppers match within the pan, add them just a few at a time and cook dinner in batches.
  5. Prepare dinner the peppers over medium warmth till they start to melt and brown, stirring and turning typically on all sides for even cooking. This could take about 10 – 12 minutes. 
  6. Alternatively, you might roast the peppers. Brush with a little bit oil and place on a baking tray. Bake at 200 C / 400 F for about 20 minutes or till peppers are evenly browned or charred.
  7. Take away the peppers from the pan and place in a bowl or serving dish.
  8. To make the French dressing, add all of the components in a small mixing bowl.
  9. Drizzle the French dressing onto the peppers, season with salt and pepper and blend properly.
  10. Permit peppers to marinate for about 10 – 15 minutes earlier than serving.
  11. They’re scrumptious served sizzling or chilly.


The marinated peppers with the French dressing will preserve for as much as three days in an hermetic container within the fridge. To maintain them for longer (as much as 5 days), omit the spring onions and add them a couple of minutes earlier than serving.

Hyperlink to Fried Scorching Peppers recipe –

Diet Data:



Serving Dimension:

2 peppers

Quantity Per Serving:

Energy: 120Complete Fats: 7gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 0mgSodium: 203mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 1g

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