- 1-2 cups of mini peppers washed (stems & seeds left attached)
- 2 Tbs of coconut oil
- 1/2 cup of water
- Sea Salt & Fresh Ground Pepper to taste
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 & pepper.
Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn blackish-brown in spots.
Add the water, and cover the skillet and cook for about 1 minute just until the peppers steam.
Uncover the skillet, stir the peppers for 1 minute longer, then serve immediately next to some scrambled eggs or on top of a juicy turkey burger. I would even mix in these babies with my grilled chicken salad too. This veggie dish is a best friend to every meal.
NJAPP PRO TIP #1: You can also store these mini bites of yumminess in a glass container for about 3-4 days in the refrigerator.
NJAPP Pro Tip #2: This recipe can also be found on The Bergen County Bible