Free Recipe Red Pepper Baskets W/crudites
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Red Pepper Baskets W/crudites Recipe
4 Red bell peppers
1 Bunch fresh broccoli
1/3 lb Fresh green beans
12 sm Fresh asparagus spears
1/4 lb Fresh snow peas
1/2 c Dairy sour cream
1/2 c Mayonnaise
1/3 c Margarita Jalapeno Sauce
Red Pepper Baskets W/crudites Preparation
Slice stem ends from bell peppers; pull out seeds and stems. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except peppers) separately in boiling salted water just until tender-crisp. Broccoli, green beans & asparagus each take about 3 minutes; snow peas take 30 seconds. When each vegetable is done, transfer it to an ice-filled dish to cool. While vegetables are cooking, combine sour cream, mayonnaise & salsa; spoon 1/4 of mixture into each bell pepper cup. Stand broccoli, green beans, asparagus & snow peas in pepper cases. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Recipe Serves: 4
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