Although bell peppers are versatile – great for stir-frying, grilling, stuffing, and baking; the sweet long peppers have a crunchier feel and more delicate taste. Sweet long peppers are not always available in the grocery store so when I do find them, I grab them. More recently I picked some up from Costco.
What You’ll Need:
3-4 Sweet Long Peppers
Garlic Cloves
Salt
Black Pepper
- Clean the sweet long peppers and get rid of the seeds. The seeds are generally near the stem at the top of the pepper. If you cut off the top, you’ll be able to dig most of the seeds out. And if there’s still some seeds left, oh well. Imperfection is okay.
- Cut the sweet long peppers. I like them in circular form. Slice 3-5 garlic cloves depending on taste.
- I typically cook this in a wok. I have a carbon steel wok, which heats up very quickly. When using a carbon steel wok, be super careful as things may burn more easily.
- Heat oil and garlic. I usually do this on high. Once the garlic starts to brown but not burn, I down the heat to medium then toss in the cut sweet long peppers. Add some pepper and salt to liking. Stir fry the peppers and garlic. Once the peppers are all coated in the garlic oil, it’s okay to cover the pan with a lid in order to decrease smoke. This only takes a few minutes. Once the peppers are somewhat softened, it’s done!
For me, this is a go-to weeknight recipe because the prep and cook time generally do not take more than 15 minutes.