Roasted Red Pepper Dip with Soft Pitta

Ingredients

• 2 red bell peppers
• 1 tablespoon olive oil
• 1 small whole-wheat pitta bread

Method

1. 01

   Preheat oven to 200°C (400°F). Halve red bell peppers and remove seeds. Place cut-side down on a baking tray.

2. 02

   Roast for 20–25 minutes until skins are charred and peppers are completely soft.

3. 03

   Place in a covered bowl for 5 minutes, then peel off the skin. Blend the roasted pepper flesh with olive oil until smooth.

4. 04

   Warm a small whole-wheat pitta bread in the oven for 2 minutes until just soft. Cut into strips.

5. 05

   Serve the pepper dip in a small bowl alongside soft pitta strips.

How to offer

Place pitta strips and dip bowl on the high chair tray. Always supervise during feeding. At 6 months, baby can load pitta strips with dip or you can pre-dip them. Pitta strips should be soft — if too stiff or crispy, warm again briefly. The red pepper is naturally sweet and vitamin C-rich.

Storage

Refrigerate pepper dip for up to 4 days. Freeze for up to 1 month. Pitta best served fresh.

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