Every year we plant two rows of bell peppers in our backyard garden and every year they do extremely well. This past year was no exception and we ended up with an abundance. Thankfully, it is pretty easy to incorporate peppers into your diet and you can also freeze them for later use.
Today’s recipe is courtesy of: Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. The recipe yields 4 servings.
Grilled Bell Pepper Salad Recipe
½ lb sweet red and green bell peppers
1 ½ Tbs. olive oil
1 Tbs. freshly squeezed lemon juice
½ tsp. ground cumin
1 tsp. minced flat-leaf parsley
salt and freshly ground pepper to taste
Roast the bell peppers by placing them on a rack of a broiler or on the grill, while turning them slowly until they are completely charred.
When done, place them in a paper or plastic bag and leave them to sweat for 15 minutes. Peel the skin off with your fingers or a sharp paring knife.
Cut the peppers into ½ inch strips lengthwise and place them on a glass salad bowl. Mix the remaining ingredients together and pour the marinade over the peppers. Cover with plastic wrap, let sit for 1 hour, then stir and serve.
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This looks like a great side dish, I can’t wait to give it a try. Thank you for sharing this recipe.
I bet this simple recipe packs a big flavor punch. It reminds me that I don’t use bell peppers often enough, especially roasted peppers. Thanks for the recipe!
I love bell peppers anc they go so well with other items in most meals. Thanks for the recipe.
I love bell peppers and recipes that use them. This would be a great side for steak or an addition to fajitas. I didn’t know about letting them sweat in a paper bag. Will have to try.
This would be a awesome side to go with some grilled steak. I love peppers! Great ingredients to create a yummy dish!
Sounds yummy! This sounds like a great sandwich topper. And we love cumin. Definately need to try this. Thanks for sharing