About 5 minutes, between 2 and 30 minutes. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Libyan Ground Meat and Tomato Stew | 2 min | Add the peppers and fry about 2 minutes, stirring, until it softens. | ||
| Israeli Scrambled Eggs with Tomatoes and Peppers | 3 min | Add the peppers and fry about 3 minutes, stirring, until they soften. | ||
| Jerusalem Eggs in Tomato Sauce | 2 red bell peppers chopped | 3 min | Add the peppers and fry about 3 minutes, stirring, until it softens. | |
| Classic Shakshuka in Tomato Sauce | 2 red bell peppers chopped | 3 min | Add the peppers and fry about 3 minutes, stirring, until they soften. | |
| Shakshuka with Poached Eggs in a Rich Sauce | 2 red bell peppers cut | 4 min | Add the peppers and fry about 4 minutes, stirring, until it softens. | |
| Moroccan Egga — Eggs in Vegetables | 2 green bell peppers cut | 5 min | Add the peppers and fry about 5 minutes, stirring, until they soften. | |
| Red Peppers with Garlic and Eggplant | 3 red bell peppers | 5 min | Put the garlic cloves, peppers, yellow peppers, thyme, paprika, salt and black pepper in the pan and fry for a | |
| Jerusalem-Style Liver - Chicken Livers with Vegetables | 10 min | Add the peppers and fry about 10 minutes, stirring, until they soften. | ||
| Classic Jambalaya | 10 min | Add the peppers and fry about 10 minutes, stirring, until they soften. | ||
| Fried Pepper Salad | 2 red bell peppers | 30 min | Add the peppers and the garlic, season with salt and black pepper and the oregano, and fry over low heat for a |
10 examples out of 42 recipes.