Grilled Bell Pepper Salad (Slata Fel Fel)

Total Time
25mins
Prep 15 mins
Cook 10 mins

This Moroccan recipe is published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

Ingredients Nutrition

Directions

  1. Roast the bell peppers by broiling them on both sides just until charred. Place in a bag, and seal. When cooled, remove from the bag, and peel off the charred skin.
  2. Cut peppers into 1/2" strips lengthwise and place into a serving bowl.
  3. Mix the remaining ingredients and pour over the peppers. Cover with plastic wrap and let sit for one hour. Stir and serve.
Most Helpful

Simple but absolutely delicious. Moroccan cuisine is a favorite of mine, and so are bell peppers. I used 1 red, 1 yellow and 1 green for the color. When I picked this recipe, I made note of the ingredients but not the directions. Therefore, when I got home after buying the peppers, and because I was in a hurry to take a photo of this before I lost the natural light, I started cutting the peppers up right away. Then when I paid some attention to the directions, I realized I should have roasted them first:( Well, no matter, I love crispy fresh peppers and this was delicious! Thanks, PanNan, for a really enjoyable side salad:) BF liked this too.

Kumquat the Cat's friend February 01, 2010

I love roasted peppers! This was a recipe, I was able to put together quickly..I grilled the peppers on the outdoor grill! After grilling the peppers, I put them in a brown paperbag to speed up the process. Thank you!

katie in the UP October 15, 2005