Moroccan Cooked Pepper Salad

Moroccan Cooked Pepper Salad

HIMEESGIRL

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

30 m servings 96 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 15
  1. 21 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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...

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Least positive
Newest

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 a...

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

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

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 ...

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 garni...

I love this salad! Thank you so much for the recipe! I decided to make it "lukewarm". The only difference I've made was to boil the tomatos for a short time until I could peel them. Afterwards t...

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...

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...

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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