Besides the fact that bell peppers are healthy, the preparation options are endless. For example, you can eat them raw, but you can also make all kinds of delicious hot and cold dishes with them. Here you will find three delicious recipes with bell peppers:Bell pepper salad with sourdough croutons, Roasted red and yellow bell pepper soup and Bell pepper with dip. Enjoy your meal!
Paprika salad with sourdough croutons
Ingredients for 4 people
2 Red peppers
1 Cucumber, diced
2 Hands cherry tomatoes, halved
3 Spring onions, sliced
Hands flat parsley, finely chopped
A few mint leaves , finely chopped
Graz of 1 lemon
Olive oil
3 to 4 slices (sourdough) bread, torn into pieces
Salt and pepper
Optional:organic sausage
Dressing
6 Tablespoons olive oil
3 Tablespoons lemon juice
½ Tablespoon honey
Salt and pepper
Preparation
Preheat the oven to 200 degrees. Make the dressing by placing all the ingredients in a jar and shaking them well (or mixing them with a whisk). Set aside. Spread the tomatoes on a baking tray and sprinkle with olive oil and sea salt. Also note the 2 red peppers on the same baking tray. Place in the oven and roast for about 25 minutes. In the meantime, spread the bread on a baking tray and slide it over the vegetables in the oven after 10 minutes. Keep an eye on the bread to make sure it doesn't burn.
Remove the peppers and tomatoes from the oven, place the peppers in a plastic bag, tie up and leave to cool. Put the herbs together with the cucumber, spring onion and the roasted tomatoes in a bowl and pour the dressing over it. Let the dressing soak in well. Leave some herbs for garnish.
Remove the bread from the oven and add this to the dish as well. Mix well to allow the bread to absorb some of the dressing. Leave a few pieces for garnish.
Carefully remove the peppers from the bag and peel the skin off the peppers. This is now very easy. Carefully tear open the peppers, remove the seeds and cut into strips. Add the bell pepper to the salad and mix again. Season with salt and pepper. Finish with the croutons and herbs. Also delicious with a grilled sausage.
Roasted red and yellow bell pepper soup
Ingredients for 4 people
2 Red peppers
2 Yellow peppers
1 Red onion
1 Clove of garlic
Hands of basil
1 liter vegetable stock from an organic cube
Olive oil
Sea salt and pepper
Optional:150 grams of whole-wheat letter vermicelli
Preparation Poke a few holes in the peppers and place them on a baking tray in the oven. Roast at 200 degrees for about 25 minutes. Place in a plastic bag, tie up and leave to cool. Peel the skin off the peppers afterwards, that is now very easy.
Meanwhile, chop the onion and finely chop the garlic. Heat a dash of olive oil in a soup pot and add the onion and garlic. Fry for 3 minutes and then add the bell pepper. Fry for another 2 minutes and deglaze with the vegetable stock.
Let it simmer for 10 minutes, add the basil and puree with your immersion blender or blender until you have a nice smooth soup. If necessary, add the letter vermicelli and cook for a few more minutes.
Paprika with dip
Ingredients for 4 people
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
Herbal yogurt dip
4 tablespoons Greek yogurt
1 handful of fresh green herbs of your choice, finely chopped
sea salt and pepper
Hummus dip
1 can chickpeas, rinsed
2 tablespoons tahini (sesame paste)
1 teaspoon ground cumin
½ clove of garlic from
olive oil
juice of 1 lemon
sea salt and pepper
Preparation
Cut the bell pepper into strips and place in a bowl. Make the humus by pureeing the chickpeas with the other ingredients with a stick blender or in a food processor. Add a dash of water to make it a bit smoother and taste if everything is flavoured. Make the yogurt dip by mixing the herbs with the yogurt and a little salt and pepper.
Serve the bell pepper with the hummus as a snack or appetizer.
