Roasted red peppers with pecans and yogurt
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red bell peppers; halved lengthwise |
| (seeds & membranes removed) | ||
| 2 | cups | Plain nonfat yogurt |
| Salt & pepper to taste | ||
| ¼ | cup | Coarsely chopped pecans |
| ¼ | cup | Chopped mint leaves |
Directions
Heat grill or broiler. Grill or broil peppers until soft but skins are not overly charred, about 10-15 minutes. Put peppers in a brown paper bag or a bowl covered with plastic wrap. When cool enough to handle, remove skins.
Leave whole or cut into strips. Season yogurt to taste with salt & pepper and spoon onto 1 large or 6 individual serving plates. Lay peppers over yogurt and sprinkle with pecans and mint.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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