Bezirgeni — Sun-Dried Red Pepper Meze

Name: Bezirgeni — Sun-Dried Red Pepper Meze
Cuisine: European, Mediterranean, Greek, Eastern European
Ingredients: 10 dried red peppers, 8 sweet and 2 hot, or all sweet plus hot pepper flakes; 1 medium onion, finely chopped; 60 ml extra virgin olive oil; 1 tbsp spring onions, chopped; 2 tbsp parsley, finely chopped; Salt, to taste

3 steps

Preserves your saved note: “I had all sweet so added some hot red pepper flakes.” The PDF picture shows the peppers being soaked.

Updated at: Fri, 23 Oct 2026 19:33:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories172 kcal (9%)

Total Fat15.3 g (22%)

Carbs8.9 g (3%)

Sugars1.1 g (1%)

Protein1.8 g (4%)

Sodium201.7 mg (10%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10dried red peppers

8 sweet and 2 hot, or all sweet plus hot pepper flakes

1onion

medium, finely chopped

60mlextra virgin olive oil

1 Tbspspring onions

2 Tbspparsley

Instructions

Step 1

Soak the dried peppers in hot water overnight. The next day, drain and chop them finely.

Step 2

Sauté the onion in olive oil for 5–7 minutes until light golden. Add the chopped peppers and optional hot pepper flakes, stir well and cook for 5 minutes more.

Step 3

Remove from the heat and cool slightly. Stir in spring onions and parsley, season to taste and serve as a meze or appetiser with good fresh bread.