Grilled Bell Pepper Salad (Slata Fel Fel)

READY IN: 25mins
Recipe by PanNan

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

Top Review by Kumquat the Cats fr

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.

Ingredients Nutrition


  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.

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