Spanish · Lunch
Grilled Green Peppers (Low-Calorie)
Whole small green peppers grilled over high heat until blistered and softened, finished with flaky salt and a light squeeze of lemon instead of the usual heavy pour of olive oil. Smoky, slightly bitter, sweet at the stem end. Served warm as a light Spanish tapas plate.
$2
5 minsPrep
7 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
82Calories
1.7gProtein
5gFat
9.2gCarbs
4.9gSugar
2.8gFiber
555mgSodium
0mgChol
0.7gSat Fat
234mgPotassium
22mgCalcium
0.6mgIron
0mcgVitamin B12
104mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Rinse the green peppers and pat dry. Toss with olive oil and thinly sliced garlic until lightly coated.
2
Grill
Place peppers on a hot griddle over high heat. Cook 5-7 minutes, turning frequently, until skins blister and blacken and flesh softens.
3
Plate
Transfer to a plate, scatter with flaky salt and black pepper, and serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g small green peppers (padron-style or shishito)
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp flaky sea salt
- 22 lemon wedge
- 22 small garlic clove
- a pinch of black pepper
