Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Charred, peeled pepper strips simmered with onion and garlic in a rich, tangy cream sauce.
Side dish. Good with grilled steak, roast chicken or pork chops. Find a main
Equipment: Grill, large frying pan
Measures and names
Ingredients
- 4 poblano or green peppers
- 1 jalapeño, deseeded and sliced
- 1 tbsp butter
- ½ onion, thinly sliced
- 1 garlic clove, crushed
- ½ tsp dried oregano
- 150 ml crème fraîche or soured cream (sour cream)
- Salt and black pepper
Method
- Heat the grill to high. Grill the peppers for 10-12 minutes, turning, until blackened all over. Put them in a bowl, cover and leave for 10 minutes.
- Peel off the skins, remove the seeds and cut the flesh into strips.
- Melt the butter in a frying pan over a medium heat and cook the onion for 6-8 minutes until soft. Add the garlic, jalapeño and oregano and cook for 1 minute.
- Add the pepper strips and crème fraîche and simmer gently for 3-4 minutes until hot and slightly thickened. Season and serve.
Swaps and tips
Poblanos are traditional; green peppers with a jalapeño are a good substitute. Keeps for 2 days in the fridge.
Easy variations
- Stir in a handful of grated cheese at the end
- Use soured cream instead of crème fraîche
- Add sliced mushrooms with the onion
- Use a mix of green and red peppers
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 8 g | 3 g | 12 g | 150 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
