Spanish · Lunch
Grilled Green Peppers (Gluten-Free)
Small green Padrón peppers blistered whole in hot olive oil until skins collapse and char, finished with flaky sea salt and black pepper. A classic Spanish tapas served warm with lemon wedges, naturally gluten-free, with smoky and slightly bitter notes.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
198Calories
3.9gProtein
10.3gFat
19.2gCarbs
9.3gSugar
3.2gFiber
620mgSodium
0mgChol
1.5gSat Fat
480mgPotassium
38mgCalcium
1.2mgIron
0mcgVitamin B12
202mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
gluten-free
Instructions
1
Prep
Rinse peppers under cold water and pat dry thoroughly with paper towels to prevent oil splatter.
2
Char
Heat olive oil in a small heavy skillet over high heat for 1-2 minutes until shimmering, add peppers in a single layer, and cook 5-6 minutes, turning frequently with tongs until skins blister and blacken.
3
Plate
Transfer peppers to a small plate, scatter with flaky sea salt and black pepper, and serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 18-20 small peppers Padrón peppers
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp flaky sea salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge
