The key to this recipe is cast iron, which will sear the frying peppers evenly to the charring point in a way that non-stick or other types of pans just can’t do. If you haven’t ventured into the wide world of skillet cooking, I highly recommend it!
Parmesan Skillet-charred Frying Peppers
Adapted from a recipe by Casey at Food Fanatic
Makes 2 servings.
- 4 large Frying Peppers, cut in half lengthwise and seeded
- 4 tbsp. Oil of Choice (I recommend using an oil with a higher smoke point, such as Coconut or Avocado Oil, or even Lard or Clarified Butter, a.k.a. Ghee.)
- Garlic Salt and Pepper to taste
- Freshly grated Parmesan to taste
- Place cast iron skillet over medium-high heat until blazing hot.
- Reduce heat to medium and add Oil.*
- Using tongs, Lay Peppers in oil, cut side down. Sprinkle generously with Garlic salt and Pepper.
- Cook for 5 minutes without moving. Steam will build up underneath each piece, allowing them to cook and become tender.
- Flip Peppers and cook undisturbed for 5 more minutes, until skins start to blister and char.
- Continue to flip and cook peppers until blackened to your preference.
- Transfer hot Peppers to serving dish and smother with Parmesan while still hot.
*In this recipe, it’s key to give the peppers room. In order to keep them from being crowded, you may have to divide both oil and peppers and cook in two batches.
*Image courtesy of http://www.huffingtonpost.com/food-fanatic/charred-peppers_b_3931056.html.