Grilled Jimmy Nardello Pepper Recipe

If you’re ready to try the hottest pepper in town, then scoop up some Jimmy Nardellos at your next trip to the farmers market. But be warned, they are not spicy-hot — far from it. In fact, they are prized for being the exact opposite. They’re exceptionally sweet and versatile without a touch of heat. Though the peppers were brought to the U.S. by Angella Nardello from Italy’s Basilicata region, it’s her son Jimmy who cultivated them and eventually donated his seed wealth to the Seed Savers Exchange before his passing in 1983. Here, we treat them simply by grilling them with oil, salt, and pepper. Enjoy them on their own or layer onto sandwiches, toss into pastas, or chop into a sauce for chicken or fish.  

Can you cook Jimmy Nardello peppers on the stove or in the oven? 

Yes, you can easily cook Jimmy Nardello peppers on the stovetop or in the oven. To cook on the stove, opt for a wok or large cast-iron skillet, and heat over high. Stir-fry the peppers in oil, tossing constantly, until blistered and softened in spots, about the same amount of time as to grill. To cook in the oven, line a large rimmed baking sheet with foil, and broil on high about six inches from the heating element.  

Can you eat Jimmy Nardello peppers when they’re green?

Yes, just like green and red bell peppers, green Jimmy Nardello peppers are simply less ripe than red Jimmy Nardello peppers. They are slightly less sweet and have a more vegetal flavor, but they would work equally well in this recipe. 

Notes from the Food & Wine Test Kitchen

Look for Jimmy Nardello peppers at farmers markets or in well-stocked co-ops. Or trying growing your own from seeds from Seed Savers Exchange.