Fridge Friend Recipes
Pepper and Brown Sauce Savoury Flatbreads recipe
Warm flatbreads topped with sweet roasted green pepper and a savoury brown sauce glaze. Finished hot and crisp, they make a quick, punchy lunch or snack.
20 min · Easy · British Jump to method
Ingredients
- 1 Green Pepper
- 3 tbsp Brown Sauce
- 2 Flatbread
- 1 tbsp Tomato Purée
- 1 tbsp Olive Oil
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 tbsp Water
| Nutrition | Per serving |
|---|---|
| Calories | 260 kcal |
| Protein | 5.5 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Saturated fat | 1.5 g |
| Fibre | 3.5 g |
| Sugar | 9 g |
| Sodium | 430 mg |
Why this works
A modest-energy savoury flatbread snack that is relatively low in saturated fat but fairly carbohydrate-led and moderately high in sodium and sugars from the brown sauce.
Vitamin C from pepper. Green pepper contributes vitamin C and some antioxidant compounds, supporting immune function and iron absorption.
Heart-healthy fats. Olive oil provides mostly unsaturated fat, which is generally favourable for cardiovascular health when used in moderation.
Sodium and sugar watch-outs. Brown sauce and the added salt increase sodium, while brown sauce also adds free sugars, so this is less suitable for low-salt or low-sugar diets.
Method
- Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and line a baking tray.
- Slice the green pepper into strips and toss with olive oil, salt and black pepper.
- Spread the pepper strips on the tray and roast for 12–15 minutes until softened and lightly charred.
- Warm the flatbreads in the oven for the last 2 minutes of cooking.
- Mix the brown sauce with tomato purée and a splash of water to make a glossy savoury glaze.
- Spread the glaze over the warm flatbreads, top with the roasted green pepper and serve immediately.
Prefer the classic version? Soft Yoghurt Flatbreads
Other Pepper Recipes
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