Pan-Roasted Padrón Peppers

Photo: Annabelle Breakey; Styling: Emma Star Jensen

The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.


This recipe goes with Oil-Packed Padrón Peppers

Yield: Serves 4 to 6
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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 72%
  • Protein: 0.8g
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Carbohydrate: 3.9g
  • Fiber: 0.6g
  • Sodium: 193mg
  • Cholesterol: 0.0mg


  • 2 tablespoons extra-virgin olive oil
  • 12 ounces (about 5 cups packed) Padrón peppers or 18 oz. mini sweet peppers
  • 1/4 teaspoon red chile flakes (optional)
  • 3/4 teaspoon kosher salt


  1. Heat a large, heavy frying pan (not nonstick) or cast-iron skillet over medium-high heat until pan is very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using sweet peppers) and cook, stirring occasionally, until blistered in places, 1 1/2 to 2 1/2 minutes. Season with salt.
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