Spanish · Dinner
Fried Green Peppers (Keto)
Padron-style green peppers shallow-fried in olive oil until blistered and collapsed, finished with sliced garlic, flaky salt and shaved manchego cheese. A keto adaptation skips starchy coating, keeping the dish crisp and savoury while staying rich with cheese and good oil.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
13.2gProtein
37.9gFat
9.8gCarbs
3.6gSugar
4.9gFiber
890mgSodium
22mgChol
9.1gSat Fat
420mgPotassium
260mgCalcium
1.6mgIron
0.2mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
keto
Instructions
1
Prep
Rinse the small green peppers and pat fully dry with a towel.
2
Fry
Heat olive oil in a heavy skillet over medium-high heat until it shimmers, about 2 minutes. Add peppers in a single layer and fry 6–8 minutes, turning occasionally, until skins blister and blacken; work in batches if needed so they blister rather than steam.
3
Finish
Transfer to a plate. Slice the garlic clove and scatter over the peppers while still hot along with flaky sea salt and smoked paprika. Shave manchego cheese over the top so it softens slightly.
4
Plate
Arrange the fried peppers on a small plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g small green peppers (padron-style or shishito, left whole with stems on)
- 4 tbsp60ml olive oil
- 2 clove2 clove garlic
- 2 oz56g manchego cheese
- 1 tsp1 tsp flaky sea salt
- 1 tsp1 tsp smoked paprika
