Side dish

Blistered bell peppers with garlic and oregano

Name: Blistered bell peppers with garlic and oregano
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 7 oz Bell peppers; 1½ tbsp Olive oil; Garlic cloves, two, thinly sliced; 2 tsp Apple cider vinegar; Dried oregano, half a teaspoon; Sea salt, to taste

Charring the skins brings out a smoky sweetness raw peppers never have, and the splash of vinegar at the end keeps it bright enough to sit beside anything rich.

4gnet carbs

9gfat

1gprotein

100kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Bell peppers7 oz
Olive oil1½ tbsp
Garlic clovestwo, thinly sliced
Apple cider vinegar2 tsp
Dried oreganohalf a teaspoon
Sea saltto taste

Method

5 steps · 15 minutes

Seed the peppers and cut them into wide strips.
Heat the oil in a heavy skillet over high heat until it shimmers, then lay the strips in skin side down in one layer. Crowded, they steam instead of blistering.
Leave them alone for 4 minutes, until the skins char in patches, then toss and cook 3 minutes more, until soft but not collapsing.
Turn the heat down, add the garlic and oregano for 1 minute, then take the pan off the heat and splash in the vinegar.
Salt them and serve warm or at room temperature.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.