1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Roughly chop apricots, if necessary. In a small bowl, combine sour cream, ¼ tsp Tunisian Spice (½ tsp for 4 servings; you’ll use more in step 2), and salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.