CAST IRON ROASTED PEPPERS
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 3: Add the water, and cover the skillet and cook for about one minute just until the peppers steam.
Step 4: Uncover 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