Padron peppers with smoked paprika and flaked sea salt

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Padron peppers with smoked paprika and flaked sea salt

Great way to up your (at least) five-a-day

This super-quick dish is a tasty way to get a serving of veggies into your daily diet. I love to make these peppers as a snack whilst working at home during the day or when peckish after supper. Peppers are one of the richest sources of vitamin C, which acts a powerful antioxidant in the body, protecting cells from free radical damage. Vitamin C is also essential for the formation of collagen, which is a key component of connective tissues in the body as well as that of the skin (provides support and elasticity), and also helps with wound healing. Most of us get more than enough of this vitamin from fruits and vegetables in the diet. A single serving of these peppers provides over 150% of the RDA as well as a source of B6 and folate.

Serves 2

70 calories per serving


1 tbsp extra virgin olive oil
200g Padrón peppers
1 tsp flaky sea salt
½ tsp smoked paprika


  1. Heat the oil in a large non-stick pan over a high heat until just smoking.
  2. Add the peppers and toss occasionally until the skins blister and the peppers are softened. They should be well coloured all over.
  3. In a small bowl, combine the salt and paprika.
  4. Serve on a plate or wooden board along side the salt/paprika mix. Eat by dipping the peppers in the paprika salt.

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