Red Pepper Baskets With Crudités and Rosy Creamy Salsa

"A great way to kick off a simple meal or a grand fiesta! Especially good if you make this with my Recipe #283571. From "Hotter Than Hell"."
 
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Ready In:
12mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Slice stem ends from bell peppers, and pull out the seeds and ribs.
  • Divide broccoli into florets with stems about 4 inches long.
  • Cut tips from green beans.
  • Trim asparagus spears to 6 inches long and pare skin from stalks.
  • Pull strings from snow peas.
  • Parboil each vegetable, except for the red bell peppers, separately in boiling salted water just until tender-crisp.
  • Broccoli, green beans, and asparagus each take about 3 minutes; snow peas take about 30 seconds.
  • When each vegetable is done, transfer it to an ice-filled dish to stop the cooking process; cool.
  • While vegetables are cooling, combine sour cream, mayonnaise, and salsa in a medium bowl.
  • Spoon 1/4 of the mixture into each pepper cup.
  • Stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve with Rosy Creamy Salsa.

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