Time: 15 min.
Complexity: easily
Servings: 4

Small bell peppers can be cooked whole, and they'll look beautiful and vibrant when served. Grill them, toss them with herbs and a lemony dressing, and top with walnuts—a quick and delicious barbecue side dish!

Ingredients:

• 450 g small sweet peppers
• 1/4 cup chopped toasted walnuts
• 1 tbsp lemon juice
• 0.5 tsp. coriander
• 0.5 tsp paprika

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, walnuts, cilantro, garlic, lemon juice, coriander, paprika

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Preparation:

Step 1
• In a small bowl, combine 2 tablespoons olive oil, finely chopped parsley and cilantro, 1 tablespoon lemon juice, 0.5 teaspoon each ground coriander and paprika, and 1 crushed garlic clove.
Step 2
• Toss 1 pound small bell peppers with olive oil and season with salt and pepper. Grill, turning, until charred, 5 to 8 minutes. Toss with the dressing and 1/4 cup chopped toasted walnuts; discard the garlic.

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