Spicy Spanish Peppers and Onions
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 12 minutes |
| Total time | 27 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | Spanish |
| By author | Karen S Burns-Booth |
A fabulous vegetable accompaniment, that goes well with just about everything, although they are especially good with fried eggs and seafood. When cooked on La Plancha, these Spicy Spanish Peppers and Onions retain their bite and have a wonderful charred taste.
Ingredients
- 2 large red peppers (de-seeded, and cut into strips)
- 2 large yellow peppers (de-seeded, and cut into strips)
- 2 large Spanish onions (peeled and cut into rings)
- olive oil
- smoked paprika
- salt and pepper
Note
A fabulous vegetable accompaniment, that goes well with just about everything, although they are especially good with fried eggs and seafood. When cooked on La Plancha, these Spicy Spanish Peppers and Onions retain their bite and have a wonderful charred taste.
Directions
| Step 1 | Turn the La Plancha on to high and allow to heat up. |
| Step 2 | Drizzle some olive oil on the hot-plate and then place the peppers and vegetables on the hot-plate. Season to taste with paprika, salt and pepper and cook for about 10 to 12 minutes, moving the vegetables around all the time, until they are soft and slightly charred. |
| Step 3 | Serve immediately with seafood, chicken, beef, burgers or any meal of your choice. These peppers especially well with fried eggs too. |
