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A salad that can be eaten hot or cold made with bell peppers, chili flakes and the added touch of a bay leaf.

Spicy Bell Pepper Salad

I just poured myself a cup of java and headed into my office to get started on writing this post.  I sat at my small desk, (laptop and mug that’s how small it is) 🙂  looked out the window to see a dark and dingy sky.   Waittt ohhh and here comes the sun, and going, going, and goneeee.  (literally just two seconds of sunshine, pffff)  back to writing.  I made this Spicy Bell Pepper Salad recipe twice last week because I absolutely loved it!  That sweet and spicy taste of peppers mixed with the chili flakes just made me want more.  It’s funny I was never the kind of person who enjoyed eating spicy food.  The older I become my taste for food seems to be changing.

I wish I could say that the Bell Peppers I used for both of these recipes were from my mini garden.  The Cherry Tomatoes and Green Beans I planted actually did quite good! 🙂 Don’t you love the colors in this Spicy Bell Pepper Salad it has all the Autumn colors in one bowl?  The inspiration to prepare this colorful bowl actually came from the colors of the leaves while walking with Charlie.  I did notice that each year the colors are a lighter shade than the previous year.  hmmm

Isn’t it interesting how many wonderful recipes we can prepare with Bell Peppers?  I try to add them to as many recipes as I can just to get that color and sweetness. What’s great about this salad is that it can be eaten hot or cold. Any which way you choose to eat it still tastes good!!

Spicy Bell Pepper Salad

foodzesty
A bowl of colorful and full of taste Bell Peppers with a pinch of chili flakes
Prep Time 15 mins
Cook Time 20 mins
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 1 Leek Chop all the vegetables into small cubed pieces
  • 1 Carrot
  • 1 Red Bell Pepper
  • 2 Scallions
  • 1 Yellow Bell Pepper
  • 1 Zucchini
  • 1 Orange Bell Pepper
  • 1 Bay Leaf
  • 3 Fresh Tomatoes grated
  • 1 tbsp Tomato Paste
  • Feta Cheese (optional)
  • 3 tbsp Olive Oil
  • Salt & Pepper
  • 1 tsp Chili Flakes

Instructions
 

  • Wash all vegetables thoroughly before cooking. Add olive oil into a frying pan along with the chopped vegetables. Saut;e until tender.
    a variety of different vegetables chopped into smaller pieces
  • Add-in fresh grated tomatoes and tomato paste and bay leaf. Stir and add 2 cups of water.
    Chopped vegetables with chopped Tomatoes
  • Cook for 20 minutes. Served hot or cold and garnished with Feta Cheese
    Spicy Bell Pepper Salad
Keyword salads, spicy

Have a great and safe day everyone!!

KALI MAS OREXI!!! 🙂

 

Roasted Peas with Sun Dried Tomatoes & Mozzarella

2 Comments

  1. Yummy Sophie❤️

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