Recipe courtesy of Cheryl Beere
- 1/2 lb sweet red and green bell peppers
- 1 1/2 Tbs, olive oil
- 1 Tbs. freshly squeezed lemon juice
- 1/2 tsp. ground cumin
- 1 tsp minced flat-leaf parsley
- salt and freshly ground black pepper to taste
Roast the bell peppers by placing them on a rack of a broiler, or on the grill, and 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 1/2 inch strips lengthwise and place them in 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.