Marinated roasted peppers in an air fryer
A source of vitamins A and C, antioxidants, and healthy fats, this dish has a vibrant flavor and aroma thanks to garlic and spices. It is perfect as a snack or a side dish in a keto diet.
Preheat the air fryer to 180 °C. Place whole sweet peppers (600 g) in the basket and bake for 15 minutes, turning once in the middle, until the skin darkens in places.
Transfer the hot peppers to a bowl and cover with plastic wrap or a lid. Let sit for 10 minutes, then peel off the skin and remove the seeds. Strain the juice that has been released and save it for the marinade.
Cut the peppers into strips about 1 cm wide. Slice the garlic (15 g) thinly.
Mix the pepper juice, olive oil (90 g), 9% vinegar (45 g), allulose (24 g), salt (18 g), black pepper (0.5 g), and allspice (0.5 g).
Layer the peppers in a container or jar, adding garlic and drizzling each layer with the marinade. Optionally, add fresh rosemary.
Refrigerate the peppers overnight. Serve as a cold appetizer, side dish, or addition to salads.
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