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Ingredients
2 tablespoons extra virgin olive oil, plus more for drizzling
2 teaspoons peeled and slivered garlic
8 to 12 piquillo peppers, cut into strips
Salt and freshly ground black pepper to taste
Sherry vinegar (optional)
Nutritional analysis per serving
15 grams carbs; 124 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 705 milligrams sodium; 3 grams protein; 7 grams sugar
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.
Private Notes