Pointed Peppers – Mediterranean

5 from 6 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 668 kcal


  • 5 Red pointed peppers
  • 1 size Onion
  • 1 Clove of garlic
  • 3 tablespoon Extra virgin olive oil
  • 3 Rosemary sprigs
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Herbal sea salt


  • Preheat the oven to 180 degrees. During this time, brush a baking sheet with a little olive oil, remove the seeds and white inner membranes from the peppers and cut lengthways into strips about three centimeters wide, cut the halved onions lengthways into slices, finely dice the garlic, pluck the rosemary needles from the branches and cut into small pieces.
  • Place the paprika strips on the oiled baking sheet, sprinkle with garlic, rosemary and herbs from Provence, finally lay out the onions in individual strips and season everything with the sea salt and drizzle with good olive oil.
  • Bake in the preheated oven for about 40 minutes, mix once after 20 minutes and then finish cooking. I served a beef mince steak with fried potatoes with this Mediterranean vegetable.


Serving: 100gCalories: 668kcalCarbohydrates: 0.7gProtein: 0.4gFat: 75.1g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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