Baked Yellow Banana Peppers with Yoghurt Sauce

This is a simple way to enjoy banana peppers when they are in season. They have a long shape like bananas, are yellow in colour and sweet rather than hot. When baked, they turn soft and succulent.


  • 10 (700 g) yellow banana peppers
  • 1 TBSP extra virgin olive oil
  • Pinch salt, optional
  • 200 g natural yoghurt European-style
  • 1 clove garlic, crushed


  1. Pre-heat oven to 220°C.
  2. Wash peppers and lay them in a row in a large baking dish or tray.
  3. Drizzle over the oil and rub the peppers lightly so all sides are coated. Sprinkle with salt, if desired.
  4. Place in hot oven and bake for approximately 20 minutes until they start to turn golden brown.
  5. Remove from oven. Allow to rest for 10 minutes.
  6. Meanwhile, mix the crushed garlic into the yoghurt with a spoon, until creamy and smooth.
  7. Pour yoghurt down the middle of the tray of peppers.
  8. Serve as a side vegetable dish to a main course or as part of a mezze platter.


Serves 5


Per serve: energy 355 kJ (85 cal); protein 3 g; fat 6 g; saturated fat 1 g; cholesterol 6 mg; carbohydrate 5 g; fibre 2 g; calcium 98 mg; iron 1 mg