Blistered Sweet Peppers
Prep Time: 3
Cooking Time: 7
Ingredients
- 3-4 cups of mini sweet peppers, such as “lunchbox” peppers or Shishitos
- 1 tbsp high-heat oil, such as avocado, coconut, or virgin olive oil
- ¼ tsp salt
Instructions
- Wash and dry the peppers. No need to cut them up or remove the tops!
- Heat a large skillet on high heat and add oil. Wait a few minutes for oil to heat up.
- Add whole peppers to the skillet. Using the handle of the skillet, jostle the peppers around so all of the sides come in contact with the pan. Do this every 1-2 minutes for about 7 minutes, until they look evenly cooked and “blistered” in some areas from the heat. Sprinkle a dash of salt.
- Optional: Drizzle with lemon juice before eating.
Nutrition Facts
4 servings per container
Serving Size 91g
| Amount Per Serving | ||
|---|---|---|
| Calories 90 | ||
| % Daily Value* | ||
| Total Fat 5g | 7% | |
| Saturated Fat 0.5g | 3% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 4g | 0% | |
| Sodium 150mg | 7% | |
| Total Carbohydrate 8 | 3% | |
| Protein 1g | 2% | |
| Vitamin D 0 | 0% | |
|---|---|---|
| Calcium 0 | 0% | |
| Iron 0 | 0% | |
| Potassium 0 | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.