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".
Calories470.2kcal
Proteins7.4grams
Fats35.2grams
Carbohydrates30.8grams
1
Sprinkle bell peppers with olive oil and bake them in the oven at 165 degrees, covered with foil, until cooked.
- Bell 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.
- 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.
- Olive oil: 70 ml
- Cilantro: 5 g
