Padrón peppers

Padrón peppers

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 270 kcal
, Fat: 22 g
, Carbohydrate: 12 g
, Protein: 5 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Onions

2 tbsp olive oil
200 g red onions, halved, cut into strips
3 sprigs rosemary, finely chopped
1 tsp sugar
¼ tsp salt
1 tbsp balsamic vinegar

Peppers

2 tbsp olive oil
500 g pimientos de padrón
½ tsp sea salt

Dip

125 g cream cheese, plain
150 g plain greek yoghurt
¼ tsp salt
1 pinch cayenne pepper
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How it's done

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Onions

Heat the oil in a pan. Sauté the onions and rosemary over a medium heat for approx. 15 mins., stirring occasionally. Add the sugar and salt, cook for a further 5 mins. Add the balsamic, boil for approx. 1 min., leave to cool.

Peppers

Heat the oil in a non-stick frying pan. Stir fry the peppers in batches for approx. 5 mins., season with salt.

Dip

Combine the cream cheese and yoghurt, season, top with the onions. Serve with the peppers.

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