Long green peppers pan-fried until blistered and sprinkled with salt. A simple Turkish summer meze or side; vegan and gluten-free.
Ingredients
Instructions
- 1
Wash the peppers and pat them completely dry; leave the stems on.
- 2
Pierce each pepper once or twice with the tip of a knife so it does not burst while frying.
- 3
Heat the sunflower oil in a wide skillet over medium-high heat. Fry the peppers in batches without crowding, turning, for 4-5 minutes until the skins blister and brown in spots.
- 4
Drain on paper towels, sprinkle with salt while hot and serve.
Nutrition
Per serving
| Calories | 259 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 9 g |
| Fat | 25 g |
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