Quarter the peppers, remove the core and cut into fine strips. Heat the oil in a frying pan and fry the peppers very hot. When they start to brown in the first places, sprinkle with salt from the mill and roast a little more until the first places become very dark. Bring to the table directly from the frying pan.
Add more salt or sprinkle with colored pepper as desired.
Carbohydrates 8, 9 g Dietary fiber
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