Spanish · Lunch
Grilled Green Peppers (Dairy-Free)
Small green Padron peppers charred whole on a hot griddle until blistered and collapsed, finished with garlic, smoked paprika, and flaky sea salt. A classic Spanish tapas starter served with lemon wedges and crusty bread, relying on smoky char and olive oil for flavor.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
167Calories
2.2gProtein
14.3gFat
10.5gCarbs
5.7gSugar
3.6gFiber
610mgSodium
0mgChol
2.1gSat Fat
345mgPotassium
27mgCalcium
1.1mgIron
0mcgVitamin B12
145mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Rinse the peppers and pat completely dry with a kitchen towel so they blister rather than steam in the pan.
2
Char
Heat the olive oil in a cast-iron skillet over high heat until it shimmers, add the peppers in a single layer, and cook 6–8 minutes, turning occasionally, until blistered and collapsed.
3
Bloom
Push the peppers to one side, add the garlic to the empty side, and cook 30 seconds over medium heat until fragrant and golden at the edges.
4
Plate
Tip the peppers and garlic onto a small plate, scatter with the flaky sea salt and smoked paprika, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 12-15 small peppers Padron peppers
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp flaky sea salt
- 2 clove2 clove garlic
- 22 lemon wedge, for serving
- 1/2 tsp1/2 tsp smoked paprika
