Sauteed Piquillos
- Total Time
- 10 minutes
- Rating
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Ingredients
- 2tablespoons extra virgin olive oil, plus more for drizzling
- 2teaspoons peeled and slivered garlic
- 8 to 12piquillo peppers, cut into strips
- Salt and freshly ground black pepper to taste
- Sherry vinegar (optional)
Nutritional analysis per serving (4 servings)
124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place olive oil in a large skillet, turn heat to medium-low, and add garlic. Cook, shaking pan occasionally, until garlic turns light brown, about 5 minutes.
- Step 2
Add peppers, and turn heat to medium. Cook, shaking pan, until peppers just begin to change color on bottom; turn, and repeat. Season to taste, and serve hot or at room temperature, drizzled, if you like, with a little more olive oil and sherry vinegar.
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