Red Bell Pepper Puree

Ingredients

• 1 large red bell pepper (about 180g)
• 1–2 tablespoons water

Method

1. 01

   Preheat the oven to 220°C (425°F). Wash the red bell pepper and place whole on a foil-lined baking tray.

2. 02

   Roast for 18–20 minutes, turning once halfway, until the skin is charred and the pepper is very soft.

3. 03

   Remove from the oven, place in a bowl and cover tightly with cling wrap or a plate for 10 minutes — this loosens the skin.

4. 04

   Peel off the charred skin, cut the pepper open, and remove all seeds and membranes.

5. 05

   Blend the roasted pepper flesh with 1–2 tablespoons of water until silky smooth.

How to offer

Offer on a preloaded spoon or mix into vegetable purees. The natural sweetness is very appealing to babies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

All types of bell peppers have fiber, vitamins C, A, and E, as well as minerals like calcium and iron. However, the amount of nutrients in peppers varies based on their color. Do not tighten or loosen the stool. However, because of the type and quantity of fiber, they can assist normal, healthy digestion. Additionally, peppers include vitamin B6, which gives your kid energy and aids in the production of hormones that control their mood, sleep patterns, and other body functions.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer