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Pan-Roasted Padrón Peppers





Total Time
10 mins

The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.

 

Peppers: Pan-Roasted Padrón Peppers (0914)




Annabelle Breakey
 2 tablespoons extra-virgin olive oil
 12 ounces (about 5 cups packed) Padrón peppers or 18 oz. mini sweet peppers
 1/4 teaspoon red chile flakes (optional)
 3/4 teaspoon kosher salt
1

Heat a large, heavy frying pan (not nonstick) or cast-iron skillet over medium-high heat until pan is very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using sweet peppers) and cook, stirring occasionally, until blistered in places, 1 1/2 to 2 1/2 minutes. Season with salt.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories57
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 193mg9%
Total Carbohydrate 3.9g2%

Dietary Fiber 0.6g3%
Protein 0.8g

* 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.