Peruvian-Style Octopus with Oats and Poblano Pepper
- Avocado oil12 ml106 kcal
- Cumin4 g15 kcal
- Dill1 bunch13 kcal
- Havarti cheese40 g148 kcal
- Nutritional yeast3 g12 kcal
- Oats171 g665 kcal
- Octopus157 g129 kcal
- Orange bell pepper3 piece97 kcal
- Poblano pepper1 piece18 kcal
- Red bell pepper2 piece62 kcal
- Sea salt3 g0 kcal
- Thyme3 sprig3 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Peruvian-inspired comfort food: tender octopus paired with poblano pepper, red bell pepper and orange bell pepper and oats, finished with dill and thyme and a hit of nutritional yeast and cumin. 1. Pat the octopus dry and season with sea salt, nutritional yeast and cumin. 2. Heat avocado oil in a heavy pan and grill the octopus until it develops a deep golden crust, about 22 minutes. 3. Add poblano pepper, red bell pepper and orange bell pepper to the pan and cook until just tender, stirring in dill and thyme for fragrance. 4. Cook the oats separately according to type until tender, then combine with the pan juices. 5. Shave havarti cheese over the top just before serving.