The simple and delicious roasted pepper salad is heavenly and tastes best with a crusty bread.It is prepared from bell peppers,lemon juice,olive oil,ground cumin and salt.
Ingredients For Moroccan Roasted Pepper Salad Recipe
4 Bell Peppers
2 tablespoon Fresh lemon juice
2 tablespoon Olive oil
0.5 teaspoon Salt
0.25 teaspoon Ground Cumin
Directions : Moroccan Roasted Pepper Salad Recipe
STEP 1.Place the bell peppers on a baking pan covered with foil to roast them.
STEP 2.Put the baking sheet in a preheated oven to 400 f degrees (200 c), roast the peppers for around 20 minutes. Then, turn the peppers to their other side and put it back in the oven, and roast them for another 20 minutes.
STEP 3.The peppers are ready when the skin is burned, roasted, and the peppers look mushy.
STEP 4.Place the peppers in a plastic bag and seal the top, let the peppers rest for around 10 minutes, while they steam in their own heat. This will make the skin easier to peel.
STEP 5.Remove the peppers one at a time from the bag and start seeding and peeling.
STEP 6.Marinating the peppers slice the peppers thinly and prepare some fresh lemon juice
STEP 7.In a mixing bowl, place the pepper slices, some olive oil, lemon juice, salt, and ground cumin, mix them thoroughly. Serve warm with a crusty bread
Nutrition value
350
calories per serving
30 g Fat7 g Protein13 g Carbs13 g FiberOther
Current Totals
30 g Fat
7 g Protein
13 g Carbs
13 g Fiber
MacroNutrients
Carbs
13 g
Protein
7 g
Fiber
13 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
104 mg
Iron
3 mg
Vitamin A
1943 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
311 mcg
Vitamin B12
0 mcg
Vitamin C
741 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
1 mg
Phosphorus
143 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment