Roasted red pepper strips
- Age: 6–8 months (First tastes)
- Texture: Finger food
- Prep: 5 min
- Cook: 25 min
- Makes: 1–2 portions
Ingredients
- 1 red pepper
- 1 tsp olive oil
Contains: None of the common allergens
Method
- Heat the oven to 200 °C. Halve and deseed the pepper, rub with oil, and roast 25 minutes until the skin blisters.
- Cover for 5 minutes, then peel the skin off — it comes away easily.
- Cut into wide strips and cool.
Safety: Skin removed; strips as wide as your finger. Always sit your baby upright and stay with them while they eat.
Storage: Fridge 2 days.
Tip: Roasted pepper is sweet, soft and slippery. Peeling matters: the skin is the part a baby cannot manage.
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