Salad of Grilled Peppers (Bell Peppers)

  • Servings: 2 or 3

This is a healthy, easy and colourful side dish that I tasted, for the first time, at my Portuguese friend’s house in Bamako. My husband, who initially was not a capsicum fan, loves now this salad.


  • 3 Bell peppers (any colour)
  • 2 gloves of garlic, peeled and thinly sliced
  • 2 or 3 tbsp of extra virgin olive oil
  • Salt and black pepper, to taste


Step 1

Wash the peppers, dry them then cut them in two to remove the stem and the seeds.

Step 2

Line a plate with aluminium foil then place the peppers, skin side up and grill them until they are cooked enough and the skins are charred.

Step 3

Remove from the grill and cover the peppers while they are hot with plastic wrap. Keep covered for about 10 to 15 min. This will create a steam and will make it easier to remove the skins.

Step 4

Once the peppers are skinned, cut them in thin pieces, add the salt and pepper then cover with the garlic slices and the olive oil.

Step 5

Serve at room temperature.

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