Great Chefs Cook Vegan by Linda Long

Author:Linda Long
Language: eng
Format: epub, mobi
Publisher: Gibbs Smith
Published: 2007-12-31T16:00:00+00:00

Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Fava Bean and Carrot Purées

Serves 4

Roasted Bell Peppers

4 baby red bell peppers

4 baby orange bell peppers

To make the Roasted Bell Pepers: Char the peppers over an open flame or grill until the skin is black and blistered. Immediately transfer to a bowl and cover tightly with plastic wrap. Allow the peppers to cool slightly until they can be handled. Carefully remove the charred skin from the peppers with your fingers. Using a paring knife, carefully remove the stems and seeds, keeping the hulls of the peppers intact, and reserve warm. (Note that charring the peppers produces more flavor.) Handle peppers gently as they are fragile. If making for entertaining, make some extras in case there is a tear.

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