Blistered Peppers with Lime

Blistered Peppers with Lime

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From: EatingWell Magazine, July/August 2016

Eating shishito or Padrón peppers can be a bit of a gamble. Most of them are quite mild, but every once in a while—BAM!—you get a hot one. If you're not up for that game, you can just go for all baby bells in this healthy side dish recipe. Find shishitos, Padróns and baby bells at large supermarkets, specialty stores and farmers' markets.

Ingredients 5 servings

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  • 2 tablespoons grapeseed oil
  • 30 shishito or Padrón peppers (about 6 ounces)
  • 4 baby bell peppers, halved lengthwise and seeded
  • 1 lime, thinly sliced
  • 1 large shallot, thinly sliced
  • ½ teaspoon flaky sea salt, such as Maldon (see Tip)

Preparation

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  1. Heat oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add shishito (or Padron) peppers and bell peppers and cook, stirring, until starting to blacken in spots, about 3 minutes. Add lime and shallot and cook, stirring, until the peppers are tender, 2 to 3 minutes more. Serve sprinkled with salt.
  • Maldon sea salt has been produced in the town of Maldon, England, since 1882 with seawater from off the Essex coast. Its large, flaky crystals enable you to use just a tiny pinch of salt to deliver a big hit of flavor.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 79 calories; 6 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 28 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,649 IU vitamin A; 85 mg vitamin C; 14 mg calcium; 0 mg iron; 116 mg sodium; 192 mg potassium
  • Nutrition Bonus: Vitamin C (142% daily value), Vitamin A (33% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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