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Spicy Peppers with Cream


6 various peppers; halved lengthwise, seeded
2 tablespoons oil
1 large onion; sliced
3 cloves garlic; slivered
1 chilli pepper; deseeded, finely chopped
150 ml double cream
1 teaspoon oregano
1 lime; juice only
75 g cheddar cheese; grated

Yield: 4 servings

Slice each pepper into 8 long slices and grill (broil) for 3-4 minutes on high. Leave to cool for 5 minutes and remove the skins. Heat the oil and sauté the onion and garlic until soft. Add the chilli pepper and the pepper strips and fry on a medium heat for 3 minutes. Add the cream and oregano and heat through for 4 minutes. Take off the heat and stir in the lime juice. Sprinkle with cheese and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.