Blistered Padron Peppers and Garlic
Blistered padron peppers cooked in olive oil and garlic. These bite-sized peppers make a great appetizer!
- ½ pound padron peppers
- 2 cloves garlic
- 1 tablespoon avocado oil
Preheat a cast-iron skillet on medium heat.
Add oil and garlic and cook for 1 minute.
Pour in the padrone peppers and cook, stirring frequently, until the skin starts to blister.
- You can also blister these padrone peppers on a grill.
- These peppers will keep up to 4 days in an air-tight container.
Serving: 1gCalories: 45kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 2mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 46mgCalcium: 8mgIron: 1mg