Biberli Zeytinyağlı

Biberli Zeytinyağlı is a delightful Mediterranean dish that combines roasted bell peppers and savory spices, all cooked in fragrant olive oil. This vegetarian Turkish specialty is not only vibrant in color but also rich in flavor, making it a perfect accompaniment or light meal.

Ingredients

• Red bell peppers - 2 large
• Green bell peppers - 1 large
• Olive oil - 4 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Tomatoes - 2 medium, diced
• Parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the red and green bell peppers in half, remove the seeds, and place them on a baking sheet.
3. Drizzle 2 tablespoons of olive oil over the bell peppers, sprinkle with salt, and roast for 20 minutes until they are tender and slightly charred.
4. While the peppers are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
5. Add the chopped onion and sauté for about 5 minutes until translucent.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Add the diced tomatoes, black pepper, and red pepper flakes to the skillet, and cook for about 5 minutes until the tomatoes are soft.
8. Remove the roasted peppers from the oven and chop them into bite-sized pieces.
9. Fold the chopped peppers into the skillet with the tomato mixture and cook for an additional 2-3 minutes to combine flavors.
10. Remove from heat, stir in the chopped parsley and lemon juice, and serve warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune health.
• High in antioxidants, promoting overall health and reducing inflammation.

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