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Pepper Recipe

Pepper Recipe recipe image
This vibrant dish features whole bell peppers roasted until tender and slightly charred, then seasoned with earthy turmeric and a pinch of salt. The peppers are served alongside shredded red cabbage, creamy avocado slices, and crunchy dukkah for a delightful mix of textures. The warmth of the spices complements the fresh, crisp vegetables, creating a balanced and satisfying meal. Perfect for weeknight dinners or as a hearty side dish, this recipe brings together international flavors in a simple, plant-based format that is both nourishing and delicious.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 625.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant dish features whole bell peppers roasted until tender and slightly charred, then seasoned with earthy turmeric and a pinch of salt. The peppers are served alongside shredded red cabbage, creamy avocado slices, and crunchy dukkah for a delightful mix of textures. The warmth of the spices complements the fresh, crisp vegetables, creating a balanced and satisfying meal. Perfect for weeknight dinners or as a hearty side dish, this recipe brings together international flavors in a simple, plant-based format that is both nourishing and delicious.
Ingredients
  • 4 bell peppers
  • 1/2 teaspoon ground turmeric
  • 3/4 cup red cabbage, shredded
  • 1 avocado, sliced
  • 2 tablespoons dukkah
  • 1 pinch of salt
  • to taste pepper
  • 1 tablespoon olive oil
Directions
  1. 1
    Preheat the oven to 400&# 194;°F (200ðC).
  2. 2
    Wash and dry the bell peppers, then cut them in half lengthwise and remove the seeds and membranes.
  3. 3
    Place the pepper halves cut-side up on a baking sheet lined with parchment paper.
  4. 4
    Drizzle the peppers with olive oil and sprinkle with the ground turmeric, salt, and freshly ground black pepper.
  5. 5
    Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and the skins are slightly blistered.
  6. 6
    While the peppers roast, prepare the shredded red cabbage and slice the avocado.
  7. 7
    Transfer the roasted peppers to serving plates.
  8. 8
    Top the peppers with the shredded red cabbage and avocado slices.
  9. 9
    Sprinkle generously with dukkah before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 625.8kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 97549.0mg4065%
Total Carbohydrate 147.0g49%
Dietary Fiber 52.2g209%
Sugars 6.5g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispiness, you can broil the peppers for the last 2-3 minutes of cooking.

Dukkah is an Egyptian spice-nut blend; you can substitute with a mix of crushed nuts, seeds, and spices if unavailable.

To prevent the avocado from browning, toss the slices in a little lemon or lime juice before adding to the dish.

This dish is best served immediately to enjoy the contrast between the warm peppers and cool, crisp toppings.

Keywords: peppers, roasted, vegan, international, turmeric, cabbage, avocado, dukkah, healthy, plant-based, main course, spicy, gluten-free, quick dinner, vegetarian
Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-83/