Marinated peppers – antipasti

Anyone who misses pickled Italian antipasti should definitely try this low-histamine recipe! The marinated peppers taste almost like the original and are perfect as antipasti, a bread topping, or a side dish.  

This recipe is  

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time  

15 minutes + 30-40 minutes baking time  

Ingredients for 1-2 people  

• 3-5 bell peppers (yellow and red)  
• 1 clove of garlic (1)  
• 2 tbsp olive oil  
• 1 tbsp HistaFood Organic Asian Sauce  

• 1 tsp oregano  
• 1 tsp maple syrup  
• A pinch of HistaFood organic herb salt  

preparation  

• Preheat oven to 200 °C (top/bottom heat).  
• Wash the bell peppers, cut them in half and remove the seeds.  
• Line a baking sheet with parchment paper and place the bell pepper halves on the baking sheet with the open side facing down.  
• Bake in the oven for approximately 30-40 minutes.  
• Remove the peppers from the oven and place them in a bowl.  

• Cover for 10 minutes, then peel.  
• Cut into thin strips  
• Peel the garlic clove and press it through a garlic press.  
• Mix together bell pepper, garlic, olive oil, HistaFood organic Asian sauce , oregano, maple syrup and salt.  
• Ideally, let it chill in the refrigerator for about 30 minutes and then serve.  

Our HistaFood tip  

You can also use other vegetables such as mushrooms, cauliflower or zucchini for this. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.