Clean the peppers by removing the seeds and washing them.
Pat the peppers dry with a cloth and transfer them to a bowl.
Wash the cherry tomatoes, cut them in half, and add them to the bowl with the peppers.
Season with salt, add a few basil leaves, a drizzle of oil, and a little garlic powder or minced garlic.
Mix the ingredients well, transfer to the fryer.
Set the cooking temperature to 195°C and cook for 18 minutes. Serve hot.
Turbo blaze chef edition fryer
Bowl
Cloth
Store in the refrigerator
Serve as an appetizer or side dish. Great paired with a chilled white wine.
Italy, Veneto
| Energy (kcal) | 27 |
| Carbohydrates (g) | 3.7 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 0.4 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.53 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.01 |
