My favorite grilled / sauteed / over roasted peppers: Shishito, Pimientos de Padron and Pablano. From my experience, about 1 in 10 of these peppers are spicy (and they are SUPER spicy), so taste it before you serve it to your little one.
The hardest part of the recipe is actually finding these peppers in good quality. Farmer’s market is a good bet.
Sautee Shishito / Pimientos de Padron Peppers
Directions: Heat grapeseed* oil in pan until hot, toss in peppers and cook until peppers are blistered, charred and soft (about 1-5 min). Sprinkle salt and serve. You can also let the cooked peppers sit in a paper towel to blot off the excess oil before serving. Enjoy!
* grapeseed oil has a higher heating point but olive oil works too
Oven Roasted Poblano Peppers
Directions: In an oven pan, drizzle poblano peppers with olive oil and cumin. Bake at 425F for 10 minutes. Sprinkle with salt and serve.
Home Made 
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