Red pepper

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar 

4 tbsp. olive oil

capers

Preparation:

1. Preheat the oven to 200°C and wash the peppers well.
2. Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
3. Once out of the oven, cover the dish and peppers with a lid or aluminum foil. The steam that will be created will loosen the skin of the peppers from their flesh and the preparation will be easier.
4. Remove the skin from the warm peppers and cut the peppers into long strips.
5. Chop the green olives, capers and basil.
6. In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
7. Let marinate for a few minutes and serve.

It's ready!

The MagicTip: These peppers are delicious on their own, but they are even more delicious on a toasted bruschetta!

Allergens: contains olives.

Can be eaten hot or cold, it is delicious

For 2 people, this recipe contains: 

2 peppers

150 g quinoa

3 stalks of celery (100g)

2 carrots

6 g ginger

1 lime

1 bunch of coriander

In addition, you will need : 

Olive oil

salt and pepper

1 tsp madras curry powder

A pan to cook the quinoa

An oven to cook the peppers

Preparation: 

1. Preheat the oven to 200°C

2. Cut the peppers in half lengthways, remove the seeds and cover with a dash of olive oil and a large pinch of salt.

3. Roast the peppers in the oven for 20-25 minutes or until golden brown on the sides.

4. Peel the carrots and celery and cut into small cubes.

5. Boil water and cook quinoa with carrots and celery (see tip 1)

6. Squeeze the juice of one lemon, peel and finely chop the ginger, chop the coriander and set aside.

7. Once cooked, season the quinoa with the curry powder (at your convenience), lemon juice, chopped ginger and coriander. Mix well and add a little olive oil.

8. Stuff the peppers with the quinoa mixture and add a few coriander leaves for decoration and finish with salt and pepper to taste.

It's ready!

The MagicTip: To always get perfectly cooked quinoa, cook the quinoa in twice its volume of water

Allergens: n/a