Spanish · Lunch
Grilled Green Peppers
Whole small green peppers blistered on a hot grill until the skins char and collapse, finished with flaky salt and olive oil. A classic Galician-style pintxo, served warm, offering smoky char, mild vegetal sweetness, and occasional heat from the occasional spicy pepper.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
181Calories
2.4gProtein
13.4gFat
14.8gCarbs
4.5gSugar
3.2gFiber
665mgSodium
0mgChol
1.9gSat Fat
310mgPotassium
32mgCalcium
1.1mgIron
0mcgVitamin B12
142mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
rinse the peppers in a colander and pat completely dry with a towel so they char rather than steam.
2
Char
heat olive oil in a heavy skillet over high heat until shimmering, add peppers in a single layer, cook 5-6 minutes turning occasionally until skins blister and blacken; add thinly sliced garlic for the final minute until pale gold.
3
Plate
transfer peppers to a plate, squeeze lemon wedge over top, scatter with flaky sea salt, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 15-18 small peppers Padron peppers
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp flaky sea salt
- 22 small garlic clove
- 22 lemon wedge
