Charred peppers with peaches
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Charred peppers with peaches
  Peppers    Peaches    Fruit    Vegetables  
Last updated 6/12/2012 1:12:50 AM. Recipe ID 40982. Report a problem with this recipe.
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      Title: Charred peppers with peaches
 Categories: Fruit, Main dish, Salads, Sauces and, Vegetables
      Yield: 4 Servings
      1 lg Yellow pepper
      1 lg Red pepper
      1 tb Olive oil
      2 tb Fresh lemon juice
    1/2 ts Ground cumin
    1/4 ts Salt
    1/8 ts Ground red pepper
      3    Peaches; large and ripe
  1. Preheat broiler. Line broilig pan (without rack) with foil. Cut
  each pepper lenghwise in half; discard stem and seeds. Arrange
  peppers, cut side down, in pan. Place brioling pan in brioler 5-6
  inches from heat soucrce and broil peppers until charred and
  blistered, about 8 to 10 minutes. Wrap foil around peppers and allow
  to steam at room temperature 15 minutes or until cool enough to
  handle. (Alternate: put sliced peppers into pan and broil until
  charred and blistered. Place peppers in a small ziplock baggie and
  zip it up. Steam at room temperature.)
  2. Remove peppers from foil. Peel off skin and discard. Cut peppers
  lengthwise into 1/2-inch-wide strips.
  3. In bowl, stir peppers with remaining ingredients except peaches.
  Cover and refrigerate if not serving right away.
  4. To serve, peel, pit, and slice peaches; stir into pepper mixture.
  Serve at room temperature.
  Makes about 3 cups or 4 first-course servings.
  NOTES : Is very nice tasting with grilled, marinated chicken or fish.
  Can also be served as a salad on a bed of lettuce (Boston or Bibb.)

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Recipe ID 40982 (Apr 03, 2005)

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