Photo of Tricolour Moroccan Peppers and Onions by WW

Tricolour Moroccan Peppers and Onions

PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
The spiciness of harissa varies greatly from brand to brand. If one’s too spicy for your taste, try a different brand.


Sweet red pepper(s)

2 medium, thickly sliced

Orange bell pepper

2 medium, thickly sliced

Yellow pepper(s)

2 medium, thickly sliced

Uncooked red onion(s)

1 large, cut into wedges

Olive oil cooking spray

6 spray(s)

Kosher salt

1 tsp(s)

Ground cumin

½ tsp(s)

Ground coriander

½ tsp(s)

Black pepper

¼ pinch

Harissa paste

1 tsp(s), or to taste

Fresh mint leaves

2 tbsp(s), chopped


  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Place peppers and onions in a large bowl and lightly coat with cooking spray; toss with salt, cumin, coriander and pepper. Spread evenly across prepared pans; roast 20 minutes. Stir peppers and onions, and switch pan positions in oven; roast until browned on edges, 20 minutes. Spoon into serving bowl; toss with harissa and garnish with mint.
  3. Serving size: ¾ c