Cooked Red Bell Pepper Salad

1 tablespoon of extra-virgin olive oil
3 red bell peppers, seeded and finely minced
1/4 cup of fresh squeezed lemon juice (do not use bottled juice)
1 teaspoon of ground coriander
1/2 teaspoon of crushed garlic
Salt to taste
Cayenne powder to taste
Minced fresh parsley to garnish

Heat the oil in a large skillet.

Add the minced peppers, the lemon juice, the coriander, the garlic, the salt, and the cayenne powder.

Simmer this mixture until the peppers are tender.

Remove from the heat and cool. Place the mixture in a bowl, cover with a plate or plastic wrap, and refrigerate until thoroughly chilled.

Garnish with the parsley just before service.