Blistered Baby Pepper Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 tablespoon extra-virgin olive oil

One 1-pound bag baby bell peppers, halved lengthwise and stems removed 

1/2 teaspoon kosher salt 

1/2 cup fresh Italian parsley leaves, chopped 

1/4 cup pitted green olives, halved 

1/4 cup pitted Kalamata olives, halved 

1 tablespoon capers, drained and dried 


  1. Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.