Bell Peppers Lemonly Dressed and Cumin-esque

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 5 mins

This is the most exciting thing to happen to bell peppers since, well, ever.

Mark Boughton Photography / styling by Teresa Blackburn

This versatile recipe will add pizazz to virtually any dish from steak, to grilled chicken, to an antipasti platter. Or add shrimp, tofu or beans directly to the dish to make it an entrée. You’ll have some dressing left over.


1/2 cup plus 1 tablespoon, extra-virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 clove garlic, minced
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.
  2. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened.
  3. Toss peppers and scallions with about half the vinaigrette in a large bowl. Add salt and pepper. Cover; refrigerate 1 hour.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).



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