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4 servings, 1/4 recipe (471 g) each
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Substitute 1 cup roasted red pepper strips for the fresh red pepper strips.
Stir in 1 Tbsp. lemon zest or 1/2 cup pitted dry-cured olives along with the peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.