These sweet peppers are incredibly versatile, wonderful stuffed, incorporated into pasta sauces or served charred over breakfast potatoes as part of a hash. Here, we outline the traditional Italian method: fried in olive oil and topped with Parmesan cheese.
4 Gatherer’s Gold peppers
2-4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil.
2. Add the peppers cut side down in a single layer. Cook without stirring or moving the peppers for 5 minutes, letting the steam build up under the peppers to soften. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil.
3. Continue to cook and flip until the peppers are as soft and blackened as you’d like, anywhere from 5-10 minutes more. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately.