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Spicy Bell Pepper Salad


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  • 1 1/2 teaspoons caraway seeds
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 1/2 teaspoon dried crushed red pepper
  • 1 red bell pepper cut 1/3"-thk rings
  • 1 green bell pepper cut 1/3"-thk rings
  • 1 yellow bell pepper cut 1/3"-thk rings
  • 1 medium onion cut 1/4"-thk rounds, separated into rings
  • 6 strips lemon peel, yellow part only - (3" x 1/2")
  • 2 garlic cloves thinly sliced
  • 1/4 cup chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.

Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

This recipe yields 4 servings.

Per serving: calories, 93; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg.

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