Roasted Peppers - starters

Here's a simple idea - if you like peppers! Very easy, tasty and on the healthy side...

Servings 4

Preparation time: 15 minutes

Cooking time: 40 minutes


  • 4 large chunky red/yellow/orange peppers

  • 1 garlic clove

  • 115 gr cashew nuts

  • 4 sundried tomaotes

  • 1 tbsp Balsamic Vinegar or honey

  • salt, ground black pepper, paprika

  • Olive oil

  • Lemon juice (freshly squeezed)

  • A handful of capers

*Put the 4 whole peppers on a baking tray on top of some foil and bake at 180 degrees fan for about 40/45 minutes.

When ready, take them out and wrapped them either in some paper or foil. Wait till they are cool, unwrap them and the skin should peel out super easily!

Cut them up into quarters, deseed them and cut into stripes.

You can prepare them in a couple of different ways.

Roasted peppers

Put the stripes in a glass container with a lid. Add salt. pepper, capers, the lemon juice and olive oil. Stir gently and make sure they are covered with oil. Put the lid on and put them in the fridge.

Let them marinade for at least some hours.

Serve them slightly cold.

Pepper and tomato nut spread

Put the garlic, paprika, cashew nuts,1pepper and the tomatoes in a food processor and process until finely chopped.

Add oil, salt, pepper and vinegar or honey and blend until smooth.

*They both can be kept in the fridge for a few days.

24 views0 comments

Recent Posts

See All