Noelia’S Original Spanish Recipe For Padron Peppers

1. Heat 30 ml olive oil in a pan.

2. Fry the peppers gently in the olive oil, turning occasionally.

3. As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.

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Nutrient	Quantity
Total fats	405 g
Energy	3580.2 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.082 g
Calcium, Ca	4.05 mg
Fatty acids, total saturated 22:0	0.5225 g
Tocopherol, beta	0.4455 mg
Fatty acids, total saturated 20:1	1.2596 g
Sodium, Na	8.1 mg
Fatty acids, total saturated 16:1 undifferentiated	5.0828 g
Total lipid (fat)	405 g
Fatty acids, total saturated 16:0	45.7245 g
Choline, total	1.215 mg
Fatty acids, total saturated 18:0	7.9096 g
Fatty acids, total saturated 18:1 undifferentiated	288.6394 g
Betaine	0.405 mg
Iron, Fe	2.268 mg
Tocopherol, gamma	3.3615 mg
Fatty acids, total saturated 18:2 undifferentiated	39.5361 g
Fatty acids, total polyunsaturated	42.6181 g
Fatty acids, total polyunsaturated 17:1	0.5062 g
Phytosterols	895.05 mg
Fatty acids, total saturated 20:0	1.6767 g
Vitamin K (phylloquinone)	243.81 g
Fatty acids, total saturated	55.9224 g
Fatty acids, total monounsaturated	295.492 g
Fatty acids, total polyunsaturated 17:0	0.0891 g
Vitamin E (alpha-tocopherol)	58.1175 mg
Potassium, K	4.05 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Olive oil	30	3580.2	0	405
Bell Pepper	200	0	0	0