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🍽️ Grilled Peppers in Garlic-Caper Marinade

198 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers
• 3 garlic cloves
• 3 anchovy fillets
• 1 tsp capers (jar)
• 6 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half lengthwise.
4. 4. Remove the seeds and white inner membranes from the pepper halves.
5. 5. Place the pepper halves skin-side up on a baking sheet lined with baking paper.
6. 6. Bake the peppers in the preheated oven until the skin turns black and bubbles.
7. 7. Take the peppers out of the oven.
8. 8. Cover the hot peppers with a damp kitchen towel.
9. 9. Let the peppers rest under the towel until they have cooled down.
10. 10. Peel the charred skin off the pepper halves.
11. 11. Cut the peeled pepper halves into wide strips.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic together with the anchovies and the drained capers.
14. 14. Mix the chopped mixture with the oil.
15. 15. Season the marinade with salt and pepper.
16. 16. Place the pepper strips into the marinade.
17. 17. Let the peppers marinate in the mixture for about 12 hours.
18. 18. Serve the marinated pepper strips as an appetizer with fresh ciabatta bread.

Nutrition per serving

• kcal: 198
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 10 g