Peppers – Olives – Skewers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 large red pepper (s)
- 4 clove (s) garlic, finely chopped
- 1 bunch parsley, chopped
- 2 tablespoon pine nuts, chopped
- 1 tablespoon olive oil
- 150 g olives, reen, pitted
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the peppers, clean and bake with the skin side up in the oven at 205 ° (convection 220 °) for about 20 minutes until the skin is brown and blisters.
- Mix the garlic, parsley, pine nuts and oil, season with salt and pepper.
- Peel the peppers and cut into strips approx. 3 cm wide. Brush with the spice paste, roll up and stretch on toothpicks alternately with the olives.
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