Red pepper baskets w/crudites

Yield: 4 Servings

Measure Ingredient
4 \N Red bell peppers
1 \N Bunch fresh broccoli
⅓ pounds Fresh green beans
12 smalls Fresh asparagus spears
¼ pounds Fresh snow peas
½ cup Dairy sour cream
½ cup Mayonnaise
⅓ cup Margarita Jalapeno Sauce (see recipe)

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 ¼ 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). Downloaded from Glen's MM Recipe Archive, .

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