Bell Pepper Strips

1. 1
   prep

   Slice the bell peppers into thin strips.

   Wash and pat dry 4 medium bell peppers. Slice off the top and bottom, remove the core and seeds, then cut into thin, even strips about 1 cm wide.

   TIPUniform strips cook evenly — aim for consistent thickness so some don't burn while others stay raw.
2. 2
   prep

   Slice the garlic and chop the parsley.

   Thinly slice 2 garlic cloves and finely chop enough fresh parsley to yield about 1 tablespoon. Keep them separate.

3. 3
   saute · ~1 min

   Sizzle the cumin and garlic in hot oil.

   1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

   2.Add 0.5 teaspoon cumin seeds and let them sizzle for 20 seconds until fragrant.

   3.Add the sliced garlic and stir for 30 seconds until just golden, not browned.

   TIPWatch the garlic closely — once it turns brown it turns bitter. Pull the pan off heat if it darkens too fast.
4. 4
   saute · ~7 min

   Sauté the bell pepper strips until tender with charred edges.

   1.Add all the bell pepper strips to the pan and spread them into a single layer.

   2.Let them cook undisturbed for 1 minute to develop a light char.

   3.Toss and continue sautéing for 5 to 7 minutes total, until crisp-tender with darkened edges.

   TIPDon't overcrowd the pan — if the peppers are steaming instead of searing, work in two batches to keep the heat high and the surface dry.
5. 5
   mix · ~1 min

   Season and finish with lemon juice.

   1.Sprinkle 1 pinch of salt and 1 pinch of freshly ground black pepper over the peppers.

   2.Drizzle 1 teaspoon fresh lemon juice and toss quickly to combine.

   TIPAdd the lemon juice off heat to keep its bright, fresh zing.
6. 6
   garnish

   Garnish with parsley and serve immediately.

   Transfer to a serving bowl, scatter the chopped parsley over the top, and serve hot as a side with grilled chicken, fish, rice, or warm flatbread.

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