Source: dLife

Broiled red and yellow peppers in a salad with peaches.

Servings

1 large yellow bell pepppers
1 medium red bell peppers
1 tbsp olive oil
2 tsp fresh lemon juice
0.5 tsp ground cumin
0.25 tsp salt
0.12 tsp ground cayenne (red pepper)
3

1 Preheat broiler.
2 Remove rack from broiler pan, line pan with foil.
3 Cut yellow and red peppers in half lengthwise, throw out stem and seeds. Place cut side down on broiler pan.
4 Using your hand, flatten each pepper in half, broil 5-6 inches from heat until skins are charred and blistered, about 10 minutes.
5 Carefully remove pan, and wrap foil around peppers (use caution, they will be hot), allowing them to steam at room temperature until cool enough to handle, about 15 minutes.
6 Remove peppers from foil, peel off skin and throw out. Cut into 1/2 inch strips lengthwise; pat dry with paper towels.
7 In a bowl, mix the peppers with the olive oil, lemon juice, cumin, salt, and cayenne pepper. Cover and refrigerate if not serving immediately.
8 Before serving, peel, pit, and slice peaches, stir well into pepper mixture and serve room temperature.

This can be used as a side dish or as a salad on its own on top of Boston lettuce.