This recipe can be found in Spur of the Moment Cook by Perla Meyers (William and Morrow Co.).

Ingredients:

3 TBS olive oil
2 garlic cloves, pressed or minced
2 tsp jalapeno pepper, finely chopped
4 bell peppers (red, yellow, orange, green), cored, seeded and cut into julienne
1/3 - 1/2 cup chicken broth
2-3 TBS creme fraiche or sour cream (we used reduced fat sour cream)
Salt and freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Add the garlic and jalapeno pepper and cook for one minute. Add the peppers and saute for 2 minutes or until they just start to brown. Add 1/3 cup chicken broth, reduce the heat and simmer for three minutes, or until the peppers are almost tender, adding additional liquid if needed. Add 2 TBS creme fraiche or sour cream and cook just until absorbed by the peppers. For a creamier texture, stir in the additional TBS sour cream. Season to taste. 4 servings.

This is wonderful as a side dish or it can be used as a base for grilled fish.



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