An initiative of

Stuffed bell pepper with roasted garlic and shallots

An aromatic parcel on your plate.


Heat the oven (200°C). Take 2 pieces of aluminum foil (about 30 cm in length). Remove the cloves of garlic, cut the peppers in half and remove the seeds. Peel the shallots, cut them in half and place them on one half of both sheets of aluminum foil. Fill the pepper half with a twig of rosemary (or thyme) and the cloves of garlic. Place the filled pepper halves on top of the shallots.  Pour the olive oil and sprinkle with salt and pepper. Fold the foil over the vegetables and roll up the sides. Make a few holes in the foil (at the top), place in the oven and cook for 30 minutes.  Place on a plate leaving 1 corner open.  The garlic is now soft and paste like and can be squeezed over the vegetables.

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2 persons

45 minutes


6 shallots

1 red pepper

1 garlic bulb

2 twigs of rosemary or thyme

3 tablespoons of olive oil

Sea salt and freshly ground pepper

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