Prep 20 mins
Cook 10 mins
Beautiful on a holiday buffet but good at any time. Use smaller peppers if you want smaller servings of the peas. I quite freguently leave the peas whole and serve them in the blanched pepper halves. If you do this add the rosemary and orange rind to the water when you boil the peas and add a dab of butter to the peas when serving.
- 4 large red peppers
- 1 cup water
- 2 1⁄2 lbs frozen peas
- 1 tablespoon butter
- 1 tablespoon grated orange rind
- 1 teaspoon dried rosemary
- salt and pepper
- Cut the peppers in half lengthwise, remove stems, seeds and white membrane.
- Bring the water to a boil, add peas, return to boil cook 5 minutes until peas are tender, drain, reserve the cooking water.
- Puree the peas in your food processor add 5 tbsp of the reserved water and the butter Return to saucepan and stir in the orange peel& rosemary heat through.
- Meanwhile Immerse the peppers in boiling water and blanch for apprx 5 minutes or until the peppers are hot but still crisp Fill the peppers with the pureed peas.
- Serve hot (If necessary reheat in oven).
What a beautiful presentation and so easy to make. I followed the recipe but did not mash the peas. Using yellow and orange peppers, I left the long green stems on and slice the peppers lengthwise. My 5yo son declared that this was his absolute favorite Thanksgiving dish because it was so pretty and tasty. I paired this with Bergy's corn and tomatoes recipe (number 46127, I've reviewed that one as well), and the platter was really spectacular. We'll be doing this one often! Thank you for sharing.