From Star Tribune September 6, 2012
4 large bell peppers (red, green, yellow or mix of several)
2 tbsp. crushed coriander seeds
2 garlic cloves, crushed
1 tbsp. finely chopped fresh ginger root, or 1 tsp. powdered ginger
1/2 c. grapeseed or olive oil
2 tbsp. cider vinegar or wine vinegar
2 tsp. prepared mustard
1/2 tsp. salt
Freshly ground black pepper
1/4 c. crumbled feta cheese, or more if desired
To prepare peppers: Rinse and dry the peppers. Remove and discard core and seeds and cut lengthwise into 1/2-inch strips.
Place the peppers in a steamer basket over boiling water. You can steam half at a time if the basket is small. Sprinkle the peppers with the crushed coriander seeds and toss with the crushed garlic and ginger. Steam for about 8 minutes, or until the peppers are just tender.
Remove the peppers from the heat and place in a large serving bowl.
To prepare vinaigrette: In a small bowl combine the oil, vinegar, mustard, salt and black pepper. Whisk until well-blended and then stir in the feta cheese and whisk again until well mixed. Pour the vinaigrette over the peppers and mix well. Cool the peppers and then cover the bowl and chill the peppers and serve.