Jimmy Nardello Peppers

Jimmy Nardello Italian Sweet Frying Peppers are an heirloom variety originally from the Basilicata region of southern Italy. Giuseppe Nardello and his wife brought them from Italy to Connecticut in 1887, and their son, Jimmy Nardello, continued to grow the peppers until his death in 1980. Now listed as an endangered taste. by Slow Food USA, the peppers are considered to be one of the best sweet frying peppers and have a light, fruity taste if eaten raw.


Ricotta or Mozzarella Toast with Fried Jimmy Nardello Peppers


  • 1/2 pound Jimmy Nardello Peppers, washed and patted dry

  • 1 tablespoon olive oil

  • 1 garlic clove, finely minced

  • 2 tablespoons Italian parsley, finely minced

  • Ricotta, Mozzarella, or Tomales Creamery Goat Cheese

  • toasted bread

  • Basil (optional)

  • Black Pepper

  • Maldon salt


Melt the butter in a skillet and add the sliced peppers/salt. Cook until the peppers are soft and starting to brown.

Whip the ricotta with the salt and spread on a piece of toasted bread. You can also use your Double 8 Dairy mozzarella or Tomales Creamery Goat Cheese. Top with the butter-peppers and a sprinkle of basil/black pepper/salt. Voila!


Greek Style Side Dish Peppers


  • Red peppers, washed

  • 2 small cloves of garlic, chopped finely 

  • 7 tablespoons of GEVOO

  • 7 tablespoons red vinegar 

  • Salt 


  • Preheat oven to 400°F

  • Cover a sheet pan in parchment paper and place peppers on top

  • Bake in oven for about 40 minutes, flipping over half way through cooking time or until your peppers begin to blacken

  • Cut peppers in thin slices and place in a mixing bowl. Add your garlic, two generous pinches of salt, GEVOO and red wine vinegar and mix.

  • Serve cold 


Jimmy Nardello Stuffed Pepper


8 Jimmy Nardello Italian Sweet Peppers (only works with the larger Jimmy Nardellos. 4 straighter ones for stuffing, 4 for filling)

1 onions, finely diced

3 large cloves garlic, finely diced

3 tomatoes chopped

6 tablespoons brown or regular rice 

¼ cup chopped herbs: Basil, Curly and Italian Parsley, Thyme leaves, Oregano

2-3 tablespoons Olive Oil

6 oz. goats milk Feta cheese, diced

1 teaspoon lemon juice

kosher salt (salt well)

black pepper (pepper well)

1 tsp crushed red pepper flakes (optional)

⅔ a cup tomato sauce

3/4 cup Olive Oil

1 ½ cup hot water

optional: ground meat

Serve with Feta, Crusty Bread, and Potatoes.


Pick four of the straightest and largest Jimmy Nardellos for stuffing. Cut top end off of peppers for stuffing and slice lengthwise down one side of pepper so that you can remove seeds and ribs from inside of pepper. Brush inside and outside of peppers with olive oil.

  • Preheat oven to 400°F

  • Over medium to high heat, add your olive oil and onion. Sauté until soft and golden. 

  • Add tomatoes, salt, pepper, oregano, tomato sauce, rice and 1 cup hot water. (add ground meat here)

  • Boil for 20 minutes. Add your herbs.

  • Stuff your peppers. Add potatoes throughout the pan.

  • Drizzle potatoes and stuffed peppers with GEVOO, salt and pepper. 

  • Add 1 cup of water to your pyrex or Le Creuset.  

  • Bake at 400 degrees for 1 hour.   

  • Serve warm or at room temperature. 

    *Sauteeing will vary depending on what type of rice you use