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By Maïté G. on June 1, 2011
By Sue Lau on April 19, 2009
"I like to use some of the frozen red bell peppers which I have roasted and frozen last summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Fresh fruit or espresso with biscotti makes a nice finish to the meal."
Prep Time: 20 mins
Total Time: 1 hrs 30 mins