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Green And Red Pepper Salad

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Ingredients

Adjust Servings:
2 large green peppers, halved and seeded
2 large red peppers, halved and seeded
1 tablespoon olive oil
2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped
1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
1/2 teaspoon salt (to taste)
1 teaspoon cumin
1/4 teaspoon cayenne
1 tablespoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
1 pinch salt
fresh ground black pepper

Nutritional information

111.9
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
337.6 mg
Sodium
11.8 g
Carbs
3.9 g
Dietary Fiber
7.1 g
Sugars
2.2 g
Protein
234g
Serving Size

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Green And Red Pepper Salad

Features:
    Cuisine:

    Very nice dish for a light lunch. The flavors meld very nicely together. Thanks for posting.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Green and Red Pepper Salad, Peppers grown in abundance throughout the Mediterranean This salad from Tunisia and Morroco uses them to their best advantage with roasting – a preparation that heightens their natural sweetness You can serve this as a first course salad or the centerpiece of a lunch or light dinner , Very nice dish for a light lunch The flavors meld very nicely together Thanks for posting , This was nice and refreshing I doubled the dressing ingredients for half of the peppers! Oh well, I must like things highly seasoned


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    Steps

    1
    Done

    Pre-Heat Oven to 425 Degrees.

    2
    Done

    Place the Peppers Cut-Side Down on a Baking Sheet With a Lip or a Baking Pan. Bake For 10 Minutes. Turn Peppers Over and Bake For an Additional 5 Minutes. Repeat Previous Step Two More Times. Total Baking Time Is 25 Minutes.

    3
    Done

    Remove Tray from Oven and Cover With a Clean Dishtowel For 10 Minutes. the Peppers Should Be Soft and Tender and You Can Easily Slip Off the Skins.

    4
    Done

    Cut the Green Peppers Into a 1/4 Inch Dice. Slice the Red Pepper Halves in Half (now They Will Be Quarters) and Reserve.

    5
    Done

    Add 1 Tablespoon of Oil to a Non-Stick Skillet Over Medium Heat. Add Onions and Stir For a Minute, Then Add Garlic and Stir For 30 Seconds. Add the Green Peppers, Lower the Heat a Bit and Cook For 5 Minutes. Add Tomatoes, Cumin and Cayenne and Mix Well. Cook an Additional 6 Minutes Looking For the Mixture to Loose Some of Its Moisture.

    6
    Done

    Combine the Ingredients For the Dressing in a Small Bowl and Whisk.

    7
    Done

    to Assemble Your Salad, Arrange the Red Pepper Quarters on a Serving Platter -- a La Spokes on a Wheel or Flower Petals. Its Fine If the Overlap a Bit. Drizzle Dressing Over the Red Peppers. Spoon the Green Pepper-Tomato Mixture Into the Center -- Allowing Some to Casually Spill Over.

    8
    Done

    Alternately, You Can Arrange This on Single Serving Platters With 2 Red Pepper Quarters in a V-Shape and the Green Pepper-Tomato Mixture Placed Where the Two Strips Join Together.

    9
    Done

    This Salad Can Be Served Chilled or at Room Temperature.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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