Grilled Padrón Peppers with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp Spanish peppers grilled until blistered and finished with a delicate sea salt sprinkle. This Spanish recipe (vegetarian), ready in about 12 minutes, pairs Padrón peppers, olive oil, and sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 4 Spanish cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high (375°F). Toss 12 oz Padrón peppers with 1 tbsp olive oil until evenly coated.
  2. Step 2: Place peppers directly on grill grates and cook for 5-7 minutes, turning occasionally, until charred in spots and tender.
  3. Step 3: Transfer to a plate and immediately sprinkle with 1/4 tsp sea salt. Serve warm as a simple appetizer.

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