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.