EAT Feature
Cooking with Karen Crouse

This simple, healthy, and delectable dish will add a burst of color and flavor to any meal as an appetizer or side dish option. Since they only take about 10 minutes to prepare, this recipe allows me to cook while visiting with my guests. I usually blister the peppers when everyone arrives and is gathered in the kitchen.  I serve them on a cutting board and drizzle with the balsamic glaze for a dramatic finish.


Blistered Peppers
with Balsamic Glaze


  • Large cast iron skillet
  • Tongs
  • A platter or board for serving



  • 1-pound mini sweet peppers
  • 1 tablespoon avocado oil or any oil with a high smoke point
  • Flaky or coarse salt to taste
  • 1 tablespoon balsamic glaze, chilled

TIP: If you want to add heat, sprinkle with red pepper flakes or use Shishito or Padrone Peppers instead.



Heat the oil over a medium-high flame in the skillet until it is hot. Add the peppers and stir to coat them with the oil evenly.

Cook for 3-4 minutes on each side until they are mostly browned and blistered. Turn the heat off and sprinkle liberally with coarse salt, tossing lightly. Remove them from the pan and arrange them on a board or platter. Drizzle the balsamic glaze evenly over the peppers and serve warm. Enjoy!


Karen Crouse standing at island in kitchen preparing food