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Appetizers / Snacks

Pan-Fried Mini Peppers with Spanish Olives

Small plates, called tapas or pinchos in Spain, are ideal for feeding a crowd. Not only do they add variety to any party, they’re elegant without the fuss. Because of that, you’re able to spend less time in the kitchen and more time with your guests.

Peppers are an essential Spanish ingredient, and fried peppers are a classic tapas dish. But give this small bite a quick and colorful tweak by subbing mini sweet peppers for the traditional Padrón pepper. You can swap Padrón or shishito peppers for the mini sweet ones. But note, while they’re both usually mild, you’ll find some that are hot.


5 servings

Total Time

15 minutes

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Heat oil in a nonstick skillet over high until shimmering. Add peppers and sauté until lightly charred, 3 minutes.

Add olives and garlic and sauté until garlic is golden, 3 minutes; season with lemon juice and salt.


So the garlic doesn’t burn and become bitter, add it once the peppers are lightly charred.

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