Moroccan Cooked Pepper Salad Recipe -
Moroccan Cooked Pepper Salad Recipe
  • READY IN 30 mins

Moroccan Cooked Pepper Salad

Recipe by  

"A tasty cooked salad with tomatoes and green peppers. It's good warm or cold."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat the oven broiler.
  2. Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  3. Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2008

Although this recipe has "cooked" in the title, I made it raw, and it was delicious. I used fresh garlic and omitted the sugar; otherwise, I followed the recipe exactly. The olives and paprika added so much flavor. And it was so easy to make!

Most Helpful Critical Review
Jan 30, 2009

flavours were nice, I would say it's more of a salsa-type topping than a salad. Brought it to a dinner party as I was supposed to bring the salad to a Moroccan themed dinner. Tasted good but not salad-like at all.


21 Ratings

Jun 25, 2008

What a simple salad. Delicious!!!! Left out the olives due to hubby's preference.

Feb 05, 2008

I increased the peppers and decreased the tomatoes a little. A wonderful compliment to Moroccan tagine and couscous, and very easy to make.

Mar 24, 2009

A very versatile, tasty recipe. In my case, I needed a quick salad to complement b'stilla, and wanted something fresh-tasting that would taste good cold. I get annoyed when people leave reviews for recipes they've changed, but it is a flexible recipe... and I didn't want to go back to the store for the tomatoes I forgot to buy. I used one each of red, orange, yellow, and green peppers and a can of diced tomatoes. I also added a handful of coarsely chopped cilantro because it was left over from making the b'stilla. It got rave reviews with the lunch crew at work.

Dec 04, 2008

If you follow the actual recipe I rate this a 4 star. However, I added my own twist and it became a 5 star! I added one can of drained and rinsed black beans, and omitted the green olive garnish. This was an amazing side dish, as I served it over couscous, and along with the Moroccan salmon cakes, also on What a great meal!

Apr 29, 2009

Great recipe. I didn't add green olives since I didn't have any but I did substitute it with a teaspoon of sundried tomato pesto.But even without that it would still be a great tasty side veggie dish.

May 31, 2008

I cooked the vegetables on the grill and they turned out great! We even used the left over salad as an alternative to our usual fajitas mix.


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  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 451 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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