Quick to make and oh so versatile, that's this bright, tasty combo. Serve it on bruschetta, over Greek yogurt, or as part of an antipasto platter.
Toss peppers with lemon zest and juice, olive oil, and sesameseeds. Season with salt and pepper. Let stand at least 30 minutes, then toss with mint leaves before serving.
Peppers can be stored, before adding mint, in an airtight container in the refrigerator up to 3 days.