Total: 50 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 266 kcal
, Fat: 17 g
, Carbohydrate: 20 g
, Protein: 4 g


1 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To peel the peppers

4 red peppers, halved lengthwise
4 garlic cloves


1 red chilli pepper, finely chopped
2tbsp apple vinegar
2tbsp olive oil
½tsp salt
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How it's done

To peel the peppers

Place the peppers (cut side down) on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220°C until the skin is charred and starts to bubble. Add the garlic for the final 10 mins. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully remove the skin, cut the pepper halves lengthwise into thirds. Set aside the garlic.


Puree the chilli pepper with the remaining ingredients, the pepper and the reserved garlic.

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