Wash each bell pepper under cool running water, cut off tops and bottoms, remove seeds, and slice into uniform strips.

In a large mixing bowl, combine the sliced bell peppers and stir gently to create a colorful medley.

Drizzle with olive oil and lemon juice, then toss lightly to coat the peppers evenly.

Sprinkle in salt, black pepper, chopped parsley, balsamic vinegar, and garlic powder, then stir to blend.

Taste the salad and adjust seasoning if necessary.

Cover the bowl and refrigerate for at least 10 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss and present in a serving bowl, garnishing with additional parsley if desired.