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Directions: Reserve 2-3 rings of pepper for garnish. Seed and chop the rest
of the peppers. Melt margarine over medium heat. Add onion and peppers
and cook 10-15 minutes until soft. Add garlic, cumin, and cayenne and
transfer to a blender. Add lemon juice and salt and blend until
smooth. Place in a large bowl and blend in lemon peel.
In a small bowl soften gelatin in water for 5 minutes. Dissolve over
medium heat. Stir gelatin mixture into pepper mixture and refrigerate
until it begins to set. Whip cream until stiff and fold into pepper
mixture. Cover and refrigerate at least 2 hours before serving.
| Ingredients:
4 large Red Bell Peppers
1/3 Cup(s) Margarine
1 small Onion, chopped fine
1 Centiliter(s) Garlic, minced
1/4 Teaspoon(s) Ground Cumin
1 Dash(s) Cayenne Pepper
1 Tablespoon(s) Lemon Juice
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Grated Lemon Peel
2 Teaspoon(s) Unflavored Gelatin
1/4 Cup(s) Water
1/2 Cup(s) Heavy Cream |
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~---------------------------------------------------------------...
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