Spanish Fried Peppers and Onion Recipe

Red bell pepper cored and cut into strips with kitchen knife
Nicki Dowey / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
176 Calories
17g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 176
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peppers are an essential Spanish ingredient, whether they are fresh, roasted or fried; served as a side dish or a tapa. Peppers are an important ingredient in many Spanish dishes, such as gazpacho (cold tomato soup), romesco sauce or sofrito. They add color and flavor to many dishes and are nutritious, too.

Fried or roasted peppers make an appearance at dinner tables across Spain several times per week in the summer. They go well with roast meats, grilled steak, pork chops, or fried or scrambled eggs. Serve these fried peppers on a platter with slices of rustic bread as a tapa, or as a side dish. Thinly cut beef fillets are shown in the photo, accompanied by fried red peppers and onions.


Steps to Make It

  1. Rinse peppers, then remove stems, seeds, and membranes. Cut in julienne slices (lengthwise, about 1/4-inch wide). Peel and cut the onion into julienne slices.

  2. Pour 4 to 5 Tbsp olive oil into a heavy bottom frying pan and heat on medium. When oil is hot, fry pepper strips, stirring often. When peppers begin to soften, add onion slices and continue to fry. Salt to taste. Remove from pan when onions soften and become translucent. Serve on a platter with rustic bread as a tapa, or to accompany roast meats, fried pork chops or eggs.

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