Components
- One big red bell pepper
- 1 big yellow bell pepper
- Two tablespoons of honey
- 3 tablespoons of extra virgin olive oil
- 1½ tablespoons of red wine vinegar
- Half a teaspoon of whole grain mustard
- season with salt as desired
- 2 sprigs of basil
Ready state
- Set the Electrolux line digital Air Fryer by Rita Lobo to preheat at 200°C and schedule it to bake for 30 minutes.
- Clean and dry the whole peppers, then put them in the Air Fryer basket. Close the drawer and cook for the set duration. Halfway through, use tweezers to turn the peppers to ensure the skin cooks evenly.
- Once baked and the skin is thoroughly toasted, place the peppers in a bowl, cover them (either with a lid or plastic wrap), and let them sit for 10 minutes — this softens the skin, making it easier to remove.
- In the meantime, get the sauce ready: put the mustard seeds on the pestle and lightly crush them. Move the mustard to a lidded pot, then add vinegar, olive oil, honey, and salt. Cover and shake well to combine, then set aside.
- To peel the peppers, use your hands to pull off and remove the skin—if needed, use a small knife to help remove any stubborn patches. Slice the peppers in half, discard the stem and seeds, then cut each half into strips approximately 2 cm wide.
- In a bowl, combine the sliced pepper, water with the sauce, and basil leaves, then stir thoroughly. Allow it to marinate in the refrigerator for a minimum of 10 minutes before serving.
Oh, dear!
The pepper can be stored in the refrigerator for up to 5 days.
