Tricolor Moroccan Peppers and Onions

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

cooking spray

6 spray(s)

kosher salt

1 tsp

ground cumin

½ tsp

ground coriander

½ tsp

black pepper

¼ tsp

harissa paste

1 tsp, or to taste

fresh mint leaves

2 Tbsp, 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

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