Step 1: In a large pre-seasoned cast iron skillet, heat the coconut oil over medium heat. Add all of the                         peppers all at once. Season with salt and pepper.

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Step 2: Sautée the peppers, stirring and turning frequently, until the pepper skins start to blister and turn

                   blackish-brown in spots.

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Step 3: Add the water, and cover the skillet and cook for about one minute just until the peppers steam.

 

Step 4: Uncover the skillet, stir the peppers for one minute longer, then serve immediately next to some

                    scrambled eggs or on top of a juicy turkey burger, or grilled chicken salad. This veggie dish is a

                   best friend to every meal. 

 

*You can also store these mini bites of yumminess in a glass container up to four days in the refrigerator. 

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