Fried green peppers

fried green peppers

Centaurs and Lapiths

A Centaur in Greek mythology is a savage creature, half man and the lower half, horse.  Centaurs, usually resided in the mountains of Thessaly, southeast of mount Olympus. According to Pindar, an Ancient Greek lyric poet from Thebes (c. 522–443 BC), the first Centaur was born from the union of Ixion (king of Lapiths, the most ancient tribe in Thessaly) and Nephele (the cloud Zeus created to resemble Hera in order to test Ixion’s integrity when he realized that he was lustful for her) where none of the Graces (Charites) was present at his birth.  The Centaur mingled with the mare at the Magnesian peninsula (where the city of Volos is, today) thus engendering a whole nation of mythical monsters.  The myth says that they were extinguished by the brave and civilized nation of Lapiths when they tried to abduct Hippodamia during her wedding to their king Pirithous.

The abduction of Hippodamia was not an uncommon subject of Western art in the classical tradition, including the sculpture “The Abduction of Hippodameia”  by French artist Albert-Ernest Carrier-Belleuse and a painting by Rubens. Also in the pediment of the temple of Zeus in Ancient Olympia (Peloponnese) one can see the depiction of the war that took place between the Centaurs and the Lapiths.

Fried green peppers


Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

12 fried peppers

Serving Size: 1 to 2 peppers


  • 12 long green peppers, washed and dried one by one (we don’t want any spatters)
  • 2 cups vegetable oil
  • Salt
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon Greek “thyme” honey
  • 2 tablespoons Greek extra virgin olive oil


  1. We pierce each pepper with the tines of a fork just once.
  2. In a 4 pint deep frying pan, we fry the peppers in the vegetable oil till they brown lightly (in several batches). We take each batch out of the pan with a slotted spoon and we lay on a platter lined with several sheets of paper kitchen towels so the excess oil can drain off. We salt them lightly. When all the peppers are fried and have drained for a few minutes on the paper towels, we remove the towels.
  3. In a small bowl we mix the balsamic vinegar, the honey and Greek extra virgin olive oil. We drizzle the peppers with it.
  4. We serve at room temperature.


1. This keeps in the refrigerator, covered for one week. 2. If you fry a hot pepper along with your green peppers, they will acquire a fiery edge.

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