Summary

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

1. 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.
2. Mix the garlic, parsley, pine nuts and oil, season with salt and pepper.
3. 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.