Nutritional Info

Nutrition Facts

Serving Size 1 (116g)

Calories 205
Calories from Fat 155 (76%)
Amount Per Serving %DIV
Total Fat 17.2g 26%
Saturated Fat 3.1g 16%
Monounsaturated Fat 12.3g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 3.1mg 1%
Sodium 735.8mg 32%
Potassium 10.4mg 0%
Total Carbohydrate 6.3g 2%
Dietary Fiber 2.3g 9%
Sugars 1.5g
Protein 0.6g 1%

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Recipe Description
If you are looking for a colorful side dish, and love peppers, look no further!
Prep time
4 hr 20 min
Cook time
7 min
Ready In
4 hr 27 min


Serves Tool

Serves To:USMetric
2 Clove(clv)  garlic, crushed
1 Pinch(pn)  sugar
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
2 Tablespoon(T)  lemon juice
2   green bell peppers
2   red bell peppers
2   yellow bell peppers
4 Ounce(oz)  greek olives, to garnish
1/2 Teaspoon(t)  cumin seeds
5 Tablespoon(T)  extra virgin olive oil


Preheat the boiler. Broil the bell peppers, turning frequently, until the skins are charred all over. Put the bell peppers in a bowl, cover with a damp dish towel, and let stand until cold. When the bell peppers are cold, hold them over a clean bowl to collect the juices and peel off the skin. Remove the stem, core, and seeds and cut the peppers into thin strips. Arrange the bell pepper strips on a flat serving plate. Dry toast cumin seeds in a dry skillet until they turn brown and begin to pop. Shake the skillet continuously to prevent them from burning and do not allow them to smoke. Lightly crush the toasted seeds with a pestle and motar. To make the dressing, add the toasted cumin seeds, olive oil, lemon juice, garlic, sugar, salt and pepper to taste, to the bell pepper juices and whisk together. Pour the dressing over the bell peppers and chill in the refrigerator for 3 to 4 hours or overnight. Serve at room temperature, garnished with olives.

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