Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Place <quantity>2</quantity> red bell peppers and <quantity>2</quantity> green bell peppers on a tray lined with parchment paper. Sprinkle salt to taste

Drizzle with <quantity>3<unit>tbsp</unit></quantity> of olive oil

Roast the peppers in the oven for 45m until the skins are blistered. Flip from time to time so they brown evenly

Finely chop <quantity>½<unit>bunch</unit></quantity> of picked parsley

Peel and finely chop <quantity>4</quantity> garlic cloves

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pan over medium heat

Add the garlic and sweat it for 1m until it starts to change color

Add <quantity>1½<unit>cups</unit></quantity> of tomato pulp and stir to combine

Add salt to taste and <quantity>1<unit>tsp</unit></quantity> of sugar

Add <quantity>2<unit>tsp</unit></quantity> of sweet paprika

Add the chopped parsley and stir to combine

Add <quantity>½<unit>cup</unit></quantity> of water and stir to combine

Reduce the heat to low and simmer for 15m, stirring often, until the sauce is thick and silky

Add more salt to taste, if needed. The tomato sauce is ready

Remove the peppers from the oven and let them cool a bit. Cut them in half and remove the seeds and the skin

Slice each of the halves into thin strips

Serve a portion of the tomato sauce in the middle of a plate

Plate the pepper stripes in an alternating pattern around the sauce, forming a circle

Sprinkle cumin powder and sweet paprika to taste

Drizzle <quantity>2<unit>tsp</unit></quantity> of lemon juice over the peppers. Garnish with parsley to taste

The marinated peppers are ready! Enjoy them as a starter, with some toast, or as a way to spice up your sandwiches.