Fried Pointed Peppers with Sea Salt

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	20 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

500 g pointed peppers, reen
olive oil
Sea salt from the mill

Instructions

Wash the pointed peppers and dry them well. Heat the olive oil in the pan and fry the peppers with the stalk until golden brown. Remove from the pan and season with sea salt from the mill to taste.
Attention! At the beginning of the roast there is a risk of splashing - it is best to place a lid or a splash guard on the pan.
Pointed peppers do not need to be peeled before frying as they have a very thin skin.
There are recipes that recommend pricking or slicing the peppers before frying - I put them in the pan as they are, otherwise they will draw in too much water and splash even more. Very tasty hot and cold.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.