Recipe Page: Padron Peppers

Blistered Padron Peppers with Sea Salt

Duration: 10 minutes

Tasty smokey flavours dusted with a pinch of salt.

Utensils

  • Skillet

Ingredients

  • 1 pound Padron peppers
  • 2 tablespoons olive oil
  • Sea salt for sprinkling

Instructions

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add Padron peppers to the skillet and sauté until they blister and become slightly charred (about 5 minutes).
  3. Transfer the blistered peppers to a serving dish and sprinkle with sea salt.
  4. Toss to coat evenly and serve immediately.

Stuffed Padron Peppers with Goat Cheese and Herbs

Duration: 25 minutes

Delightfully cheesy and herby stuffed padron peppers.

Utensils

  • Baking sheet

Ingredients

  • 1 pound Padron peppers
  • 4 ounces goat cheese
  • 2 tablespoons fresh herbs (such as basil, parsley, or chives), finely chopped
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slit each Padron pepper lengthwise and remove the seeds. In a bowl, mix goat cheese, fresh herbs, olive oil, salt, and black pepper.
  3. Stuff each Padron pepper with the goat cheese mixture.
  4. Place the stuffed peppers on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
  5. Serve the stuffed Padron peppers as an appetizer or side dish.

Padron Pepper and Chickpea Sauté

Duration: 20 minutes

A perfect saute with all the best flavours combined.

Utensils

  • Large pan

Ingredients

  • 1 pound Padron peppers
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh lemon wedges for serving

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add Padron peppers and sauté until blistered and slightly charred.
  3. Add minced garlic to the pan and sauté for an additional 1-2 minutes.
  4. Stir in chickpeas, smoked paprika, cumin, salt, and black pepper. Cook until chickpeas are heated through.
  5. Serve the Padron pepper and chickpea sauté with fresh lemon wedges on the side.