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Moroccan Tri-Color Pepper Salad

Yield 8 servings (serving size: about 1/3 cup)
You can use one or two colors of bell peppers for this make-ahead side dish, if you prefer.

Ingredients

  • 3 yellow bell peppers
  • 3 red bell peppers
  • 2 orange bell peppers
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 72
  • caloriesfromfat 38 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 1.9 g
  • carbohydrate 11.8 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 122 mg
  • calcium 20 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.

  3. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.