Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: 1/4 cup)

To roast peppers in the oven instead of grilling them, 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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Proceed with recipe as directed.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Place bell peppers on grill rack. Grill, without lid, over medium-high heat 5 to 7 minutes, turning frequently, until peppers blister. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.

Step 3

Combine bell peppers and remaining ingredients in a medium bowl; toss well.

Ratings & Reviews

skspillman's Review

August 19, 2009
I made this over the weekend to go along with turkey burgers with goat cheese (also in the September 2005 Cooking Light). I roasted the peppers under the broiler instead of on the grill. This turned out great and is the perfect topping for the burgers--very flavorful. I will definitely make this again.

ktleyed's Review

July 04, 2013
Delicious recipe! I made with the turkey burgers and goat cheese from this same issue and it was a big hit in our house! I will definitely make this my go to Turkey burger and relish recipe!

Melpy84's Review

October 11, 2010
I made this as a topping for kefta burgers. I also recommend adding a little chopped red onion and feta cheese and serving like a salsa or on crostini. So good!