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6 servings, 1/6 recipe each
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Substitute walnuts or almonds for the pecans; and/or baby spinach or arugula for the mixed salad greens.
Serve with roasted or grilled chicken breasts.
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source.
Broil until peppers are completely blackened, using kitchen tongs to occasionally rotate peppers. Place peppers in a paper bag; close bag. Keep peppers in bag until completely cooled, about 20 min. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Use roasted peppers as directed in recipe.
* 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.