Ingredients

• 2 tbsp. olive oil
• 8 green bell peppers
• 1 cup chopped flat-leaf parsley
• ¹⁄₂ tsp. cumin
• 1 clove garlic, peeled and minced
• 1 minced <a href="http://www.saveur.com/article/Techniques/Moroccan-Techniques">Preserved Lemon</a>
• Salt

Instructions

1. Heat 1 tbsp. olive oil in a cast-iron skillet over high heat. Add bell peppers and sear, turning occasionally to blacken on all sides. Place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.
2. Remove skins, seeds, and veins, then dice into 1'' pieces. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt. Cook until juices evaporate, about 15 minutes. Cool and serve.