1/4 cup and 2 tablespoons extra virgin coconut oil
8 fresh tomatoes, peeled and chopped
1 tablespoon paprika
2 teaspoons fresh parsley
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper to taste
2 (2.25 ounce) cans sliced green olives
Total Time: 30 minPrep: 15 minCook: 15 minYield: 12Level: easy
Preheat the oven broiler.
Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
Heat the extra virgin coconut oil in a skillet, and mix in the peppers and tomatoes. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.