Peppers with creamy yoghurt

Peppers with creamy yoghurt

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 215 kcal
, Fat: 14 g
, Carbohydrate: 12 g
, Protein: 9 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

Peppers

1 tbsp olive oil
1 onion, cut into thin slices
3 red peppers, cut into strips
1 tbsp apple vinegar
1 tbsp liquid honey
1 tsp cumin
½ tsp salt
½ garlic, cut in half crosswise

Yoghurt

125 g Camembert, broken into pieces
2 tbsp water
150 g plain greek yoghurt
¼ tsp cumin
¼ tsp salt
a little flat-leaf parsley, leaves torn off
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How it's done

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Peppers

In a bowl, mix the oil with all the other ingredients up to and including the salt. Spread on a baking tray lined with baking paper. Place the garlic on the baking tray with the cut sides face down.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Yoghurt

Remove the garlic peel, place the garlic in a measuring cup. Add the cheese and water, puree until creamy. Mix in the yoghurt, season. Spread the yoghurt and cheese mixture on a platter, arrange the peppers on top, sprinkle with parsley.

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