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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 425 degrees. | 2. Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes. | 3. Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins. | 4. Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve. | 5. Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture. | 6. Combine the ingredients for the dressing in a small bowl and whisk. | 7. To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over. | 8. Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together. | 9. This salad can be served chilled or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pepper	2		halved seeded	65.6	15.2192	2.8208	0.5576
red pepper	2		halved seeded	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2	tablespoons	chopped sweet	8.0	1.868	0.22	0.02
tomato	1 1/4	cups	ripe peeled seeded cut	51.75	11.475	2.7	0.45
salt	1/2	teaspoon		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
extra virgin olive oil	1	tablespoon		-	-	-	-
balsamic vinegar	1/2	teaspoon		2.332	0.4513	0.013000000000000001	0.0
salt	1	pinch		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.