Toss peppers and minced onions together (use a combination of red, green, and yellow peppers) and set aside. Whisk other ingredients together over a moderate flame in a saucepan. Stir until sauce thickens. Steam peppers for 2 minutes and toss with sauce. May be served immediately or chilled and served cold.
Wine Pairing(s)
Louis Jadot Pommard Épenots
Smoking Loon Chardonnay
Poggio Il Castellare Brunello di Montalcino
ForestVille Chardonnay
Lindemans 'Bin 45' Cabernet Sauvignon
Felsina Berardenga Rancia
Lieb 'Bridge Lane' Chardonnay
Jean-Marc Brocard Domaine Sainte Claire
Bergevin Lane Cabernet Sauvignon
Rockbare Chardonnay
Calories From Fat 1 Carbohydrates 21 Calories 84 Calcium 28
Sodium 2 Vitamin A 28
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