In a medium bowl, gently combine the pepper strips, red onion, scallions and garlic. Set aside.
In another bowl, juice the lemon (3-4 tablespoons juice), discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil.
Pour some of the dressing over the pepper mixture, gently toss, and taste.
Add additional dressing as desired and season to taste with the salt and pepper.
Add the fresh parsley and serve at room temperature.