Tricolor Moroccan Peppers and Onions

Name: Tricolor Moroccan Peppers and Onions
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 medium Red bell pepper thickly sliced; 2 medium Orange bell pepper thickly sliced; 2 medium Yellow bell pepper thickly sliced; 1 large Red onion cut into wedges; 6 spray(s) Cooking spray; 1 tsp Kosher salt; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Black pepper; 1 tsp Harissa paste or to taste; 2 Tbsp Fresh mint leaves chopped

Points®

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Moderate

The spiciness of harissa varies greatly from brand to brand. If one’s too spicy for your taste, try a different brand.

Ingredients

Red bell pepper

2 medium, thickly sliced

Orange bell pepper

2 medium, thickly sliced

Yellow bell pepper

2 medium, thickly sliced

Red onion

1 large, cut into wedges

Cooking spray

6 spray(s)

Kosher salt

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Black pepper

¼ tsp

Harissa paste

1 tsp, or to taste

Fresh mint leaves

2 Tbsp, chopped

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
Place peppers and onions in a large bowl and lightly coat with cooking spray; toss with salt, cumin, coriander and pepper. Spread evenly across prepared pans; roast 20 minutes. Stir peppers and onions, and switch pan positions in oven; roast until browned on edges, 20 minutes. Spoon into serving bowl; toss with harissa and garnish with mint.
Serving size: ¾ c

Tricolor Moroccan Peppers and Onions

Ingredients

Instructions

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