You are here: Home » Recipes » Bell Peppers Lemonly Dressed and Cumin-esque Bell Peppers Lemonly Dressed and Cumin-esque Recipe by Our Cookbook CollectionKitchen 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 PrintEmail 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. Ingredients 1/2 cup plus 1 tablespoon, extra-virgin olive oil, divided2 red or purple bell peppers, thinly sliced2 green or yellow bell peppers, thinly sliced1/4 cup freshly squeezed lemon juice (about 1 large lemon)2 tablespoons minced parsley1 teaspoon ground cumin1 teaspoon honey1 clove garlic, minced1/4 cup finely chopped scallions or red onion1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Instructions Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool. 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. 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, http://www.gibbs-smith.com, 2006).