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  • 1-2 cups of mini peppers washed (stems &           seeds left attached)

  • 2  tbsp of coconut oil

  • 1/2 cup of water

  • Sea salt & fresh ground pepper to taste

Step 1: In a large pre-seasoned cast iron skillet, heat the coconut oil over medium heat. Add all of the                         peppers all at once. Season with salt and pepper.

Step 2: Sautée the peppers, stirring and turning frequently, until the pepper skins start to blister and turn

                   blackish-brown in spots.

Step 3Add the water, and cover the skillet and cook for about one minute just until the peppers steam.


Step 4Uncover the skillet, stir the peppers for one minute longer, then serve immediately next to some

                    scrambled eggs or on top of a juicy turkey burger, or grilled chicken salad. This veggie dish is a

                   best friend to every meal. 


*You can also store these mini bites of yumminess in a glass container up to four days in the refrigerator. 

For more recipies, visit:

Eat Smart, Giovanna

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