Grilled Mini Peppers Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
71 kcal
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Course
Side Dish
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Cuisine
North American
Grilled Mini Peppers Recipe
Description
The Grilled Mini Peppers recipe involves tossing fresh mini peppers with olive oil, sea salt, and black pepper, then threading them on soaked wooden skewers for grilling. Cooking over medium-high heat for around 5 minutes softens the peppers and adds grill marks without charring excessively. The peppers retain a pleasant texture that is tender yet not mushy.
The accompanying mint tzatziki dip combines Greek yogurt, fresh chopped mint, finely grated and drained cucumber, fresh lemon juice, minced garlic, and a pinch of sea salt. The dip provides a cool, tangy, and herbaceous contrast to the warmth and slight smokiness of the grilled peppers.
Peppers are eaten whole, stem attached, discarding the stem but including seeds without concern. This preparation works well as a light appetizer or an accompaniment to grilled meals. Skewering prevents the peppers from rotating on the grill, allowing even cooking and easier handling.
Ingredients
Mint Tzatziki
- ¼ cup Greek yogurt
- 2 tablespoons mint chopped, fresh
- 1 mini cucumber finely grated and squeezed of all liquid (about 2 tablespoons)
- 1 ½ teaspoons lemon juice fresh is best
- 1 clove garlic finely minced
- 1 pinch salt sea salt
Grilled Mini Peppers
- 16 mini pepper
- 1 tablespoon olive oil
- sea salt a pinch; a few grinds
- black pepper a pinch; a few grinds
Instructions
- Preheat your grill to medium-high. Soak 8 wooden skewers on a plate with a little water.
- Combine all the mint tzatziki ingredients together in a medium-sized bowl and mix well.
- Toss the peppers with the olive oil, sea salt, and pepper then slide the peppers onto the skewers, using 2 skewers for each row of peppers, so they don't twirl around when you flip them.
- Grill the peppers for 5 minutes, or until they're soft and have nice grill marks on them, turning once. Serve the grilled peppers right away with the mint tzatziki on the side. Note: Don't worry about the seeds when you eat them. Just pick the pepper up by the stem and eat the whole thing (minus the stem).
Notes
- If the pepper size allows, you can skip skewering to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1 serving = 4 mini peppers with tzatziki | |
| Calories | 71kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 20mg | 1% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3614IU | 72% |
| Vitamin C | 145mg | 161% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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