5 Min

DF

Charred Peppers

It’s not very often that I bring you a 5-minute recipe, but this is one of them. Sweet peppers bursting with flavor are in season right now and they don’t need much help. Flame them slightly over an open fire or broil them just enough to get some color then drizzle this quick sauce over and enjoy them warm or at room temperature. No need to peel them except removing the burnt parts, this way you get to ingest more of the fiber. Leftovers can be added to salads, rice or stir fries. Of course, you can amp them up by adding dollops of chevre or yogurt after you add the sauce.

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Cook Time

5 Minutes

Serves

4

Directions

Step 1

Flame the peppers over an open fire to give them a slight char on all sides. Set aside to cool them, remove any toxic black burnt parts. No need to peel the peppers entirely.

Step 2

To prepare the sauce, in a small frying pan over medium heat, combine the Worcestershire sauce, grated ginger, tahini and maple syrup and warm the sauce until almost bubbling. If the sauce gets too thick, add a couple of tablespoons of water.

Step 3

Drizzle over the peppers, sprinkle the sesame seeds and tuck the herbs in and around the peppers.

Ingredients

1-pound small bell peppers

1/2 teaspoon salt

2 tablespoons olive oil

3 tablespoons Worcestershire sauce

2 tablespoons grated ginger

2 tablespoons tahini

2 tablespoons maple syrup

1 teaspoon sesame seeds

Few sprigs of herbs

Step 1

Flame the peppers over an open fire to give them a slight char on all sides. Set aside to cool them, remove any toxic black burnt parts. No need to peel the peppers entirely.

Step 2

Step 3

Drizzle over the peppers, sprinkle the sesame seeds and tuck the herbs in and around the peppers.

1-pound small bell peppers

1/2 teaspoon salt

2 tablespoons olive oil

3 tablespoons Worcestershire sauce

2 tablespoons grated ginger

2 tablespoons tahini

2 tablespoons maple syrup

1 teaspoon sesame seeds

Few sprigs of herbs

Tags:

5 Min

Tags:

5 Min

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