Pickled Bell Peppers

2 servings

30 minutes

Bell peppers change their flesh and spirit under the influence of olive oil, garlic, white wine vinegar and high temperature. Recipe by Gleb Geiger, chef of neo-bistro "Geraldine".

Energy value per serving

• Calories: 470.2
• Proteins: 7.4g
• Fats: 35.2g
• Carbohydrates: 30.8g

Ingredients

• Sweet pepper: 1 kg
• Olive oil: 70 ml
• Garlic: 23 g
• Fresh thyme: 5 g
• White wine vinegar: 20 ml
• Coriander: 5 g
• Salt: 7 g

Cooking steps

1. Sprinkle bell peppers with olive oil and bake them in the oven at 165 degrees, covered with foil, until cooked.

   Required ingredients:

   • Sweet pepper: 1 kg
   • Olive oil: 70 ml

2. Remove the skin and seeds from the pepper.

3. Marinate it in 50 ml of olive oil with salt, garlic, thyme, and white wine vinegar. Refrigerate for a day.

   Required ingredients:

   • Olive oil: 70 ml
   • Salt: 7 g
   • Garlic: 23 g
   • Fresh thyme: 5 g
   • White wine vinegar: 20 ml

4. Serve the peppers cold, drizzled with 10 ml of olive oil and garnished with cilantro leaves.

   Required ingredients:

   • Olive oil: 70 ml
   • Coriander: 5 g