This salad is roasted red bell peppers and crushed peanuts tossed in a lime-olive oil dressing with fresh cilantro โ six ingredients, 35 minutes, and a result that actually fills you up. The peanuts do real work here: they add protein, fat, and crunch that make this feel like a proper meal rather than a side you forget about. Itโs a good one to keep in rotation.
What makes this version work
Two things matter most. First, roasting the peppers at 200ยฐC until the skin is genuinely charred โ not just softened โ is what gives them their deep, slightly smoky sweetness. Pale, under-roasted peppers taste flat and watery, which throws off the whole balance against the rich peanuts. Second, the steaming step after roasting isnโt optional busywork: covering the hot peppers for a full 10 minutes lets the steam loosen the skin cleanly, so you get smooth, intact strips instead of ragged, fibrous pieces. Those clean strips hold the dressing better and make every bite more consistent.
Substitutions that actually work
- Red bell peppers: Orange or yellow bells roast just as well and are slightly sweeter. Green peppers are too bitter here โ skip them.
- Unsalted roasted peanuts: If you only have raw peanuts, toast them in a dry skillet over medium heat for 4โ5 minutes, stirring often, until golden. Salted peanuts work in a pinch โ just hold back on the sea salt in the dressing and taste before adding any.
- Cilantro: Flat-leaf parsley is the most neutral swap if cilantro is a problem. Fresh mint works too and adds a different brightness.
- Lime juice: Lemon juice substitutes directly, though the flavor is a little rounder and less sharp.
Keeping it fresh
Dress it at the table โ a pre-dressed salad goes limp fast, and the peppers will release liquid that dilutes the dressing within an hour. If youโre prepping ahead, store the roasted pepper strips and the dressing separately in the fridge for up to 3 days. Keep the crushed peanuts at room temperature in a sealed container; refrigerating them makes them soft. The cilantro is best added just before serving โ it wilts and darkens quickly once cut. When youโre ready to eat, bring the peppers to room temperature first (about 15 minutes out of the fridge), then combine everything and toss.
Common problems and fixes
- Peppers are watery after peeling: Pat the strips dry with a paper towel before adding them to the bowl. Excess moisture pools at the bottom and makes the dressing slide off instead of coating.
- Peanuts lose their crunch: Add them last, right before serving. If theyโve already softened, spread them on a dry pan and toast over medium heat for 2โ3 minutes to bring the crunch back.
- Dressing tastes flat: The lime-to-oil ratio is 1:2, which is on the mild side. If the dressing tastes dull, add a small extra squeeze of lime and a pinch more salt โ the peppersโ sweetness needs that acid to stay in balance.
- Skin wonโt peel cleanly: The peppers didnโt steam long enough, or the bowl wasnโt sealed tightly. Next time, press plastic wrap directly onto the bowl. If youโre already stuck, use a small paring knife to scrape off stubborn bits โ donโt rinse the peppers, which washes away flavor.
- Salad isnโt filling enough: Roughly chop a can of drained chickpeas and fold them in with the peanuts. They add bulk and protein without changing the flavor profile.
Peruvian Roasted Pepper and Peanut Salad
Ingredients
- 2 large red bell peppers Choose organic for best flavor
- 1 cup unsalted roasted peanuts Lightly crushed
- ยฝ cup cilantro leaves Freshly chopped
- 2 tablespoons olive oil Extra virgin for a richer taste
- 1 tablespoon lime juice Freshly squeezed
- 1 teaspoon sea salt
- ยฝ teaspoon ground black pepper Freshly ground
Instructions
- Preheat your oven to 200ยฐC (392ยฐF).
- Place the red bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil, ensuring they are well-coated. Roast in the oven for 20 minutes or until the skin is charred and blistered.
- Once roasted, transfer the peppers to a bowl and cover. Let them steam for 10 minutes; this will ease skin removal.
- Peel the skins off the peppers, remove the seeds, and slice into thin strips.
- In a large salad bowl, combine the roasted pepper strips, crushed peanuts, and chopped cilantro.
- In a small bowl, whisk together the remaining olive oil, lime juice, sea salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
Notes
Nutrition
Frequently asked questions
Can I use jarred roasted peppers instead of roasting my own?
Yes, jarred peppers work, but drain and dry them very thoroughly or the salad will be watery. The flavor will be milder and less smoky than freshly roasted, so consider adding a small pinch of smoked paprika to the dressing to compensate.
Do the peanuts need to be crushed, or can I leave them whole?
Lightly crushed is better โ it creates uneven pieces that catch in the pepper strips and give you crunch in every bite rather than whole nuts that roll to the bottom of the bowl. A few quick pulses in a zip-lock bag with a rolling pin is all it takes.
Is this salad good for meal prep lunches?
It is, with one condition: keep the components separate until youโre ready to eat. Pack the peppers, peanuts, cilantro, and dressing in separate containers and combine at lunchtime โ the whole thing comes together in under two minutes.